Slow-roasted cherry tomatoes
Photo by Jan Bilton
Add to pasta for a flavoursome sauce. Or serve as a side dish for grills.
- Preheat the oven to 125C.
- Arrange the tomatoes in a large baking dish. Sprinkle with the thyme and garlic. Season with flaky sea salt, pepper and olive oil. Bake for about 2 - 2½ hours, until the tomatoes are shrivelled and soft.
- Serve warm or cold. May be refrigerated, covered, for 3 days.
More of Jan's tomato recipes