Slow Roasted Tomatoes


Great to do when there is a glut of our beautiful plump crimson-tomatoes.
The tomatoes can be stored in a fridge for up to a week or covered in olive oil with some extra herbs and used when drained sliced in pasta or salads.
The flavoured oil can be used in cooking or as a base for salad dressing.

Prep time:
Cook time:
Total time:


Tomatoes: As many as you like
Olive Oil: As required to cover
Herbs optional - parsley, sage and thyme: 1 Tbsp


  1. Halve some tomatoes across and lay on baking trays.
  2. Sprinkle with finely chopped assorted fresh herbs - I like parsley, sage and thyme.
  3. Mix together a little castor sugar, salt and black pepper in equal amounts, and sprinkle sparingly.
  4. Drizzle over a little olive oil and bake for approximately 1-1/2 hours in preheated oven 130C/Gas mark 1/2 until wrinkling slightly and caramelising.
  5. Turn off oven and leave the tomatoes in the oven until cold.