Slow-roast tomatoes

This is a simple, yet delicious dish. It goes nicely with all kinds of things; pasta, polenta, pizza...etc





I made this with regular cherry tomatoes this time, but it's even better with baby plum tomatoes, or better still; a mix of different red and yellow baby tomato varieties.





Basically, it's whole tomatoes in (mild) olive oil, with vast amounts of fresh, chopped garlic, lots of fresh basil (from my garden, in my case!), oregano, and a pinch of salt. It's all stirred together then roast at a low temperature (around 100 degrees C) for about 1.5 hours. Drain the tomatoes from the oil, then serve. Mmmm.....

Jen x