Slow roasted tomatoes
Juicy, slightly sweet and a great accompaniment to a lot of meat dishes or cheeses, these roasted tomatoes are a recipe book must!
Serve them on some fun, colourful platters, too for that extra wow factor...
Recipes extracted from The Adriatic Kitchen by Barbara Unković, available from Exisle Publishing and wherever good books are sold.
Ingredients
tomatoes (romas are best for this recipe, but cocktail or cherry tomatoes can also be used)
olive oil
balsamic vinegar
salt and pepper
Method
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Preheat the oven to 150°C (300°F).
Cut the tomatoes in half horizontally and place on a large baking tray lined with baking paper.
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Drizzle with a small quantity of olive oil and balsamic vinegar. Sprinkle with salt and pepper.
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Bake for 1 1/2 hours or until tomatoes are partially dehydrated and lightly caramelized around the edges.
