Oven-roasted tomatoes

Name: Oven-roasted tomatoes
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: 12 ripe medium egg tomatoes; 3 tsp extra virgin olive oil; 2 tsp sea salt; 2 tsp dried oregano

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Prep Time: 10 minutes

Cook Time: 240 minutes

Total: 250 minutes

Author : Alison Roberts

pescatarian vegetarian vegan

Ingredients

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12 ripe medium egg tomatoes3 tsp extra virgin olive oil2 tsp sea salt2 tsp dried oregano

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Instructions

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Step 1

Line 2 trays with non-stick baking paper. Place 2 wire racks over the trays. Preheat the oven to 100°C. Cut tomatoes in half lengthways and place, cut-side up, on the racks.

Step 2

Brush the cut side of the tomatoes with the oil.

Step 3

Sprinkle tomatoes evenly with sea salt and oregano. Bake in preheated oven, swapping trays halfway through cooking, for 4-4 1/2 hours or until the tomatoes start to shrivel around the edges and are about half the original size. (Cooking time will vary slightly depending on the size of the tomatoes.)

Step 4

Remove the tomatoes from the oven and set aside on the racks to cool. Store in an airtight container, in single layers between sheets of non-stick baking paper, in the fridge.