Eating slow roasted tomatoes is wonderful - finding an easy way to make them is even better.
Slow roast tomatoes recipe
Ingredients
12 medium to large vine tomatoes
3 cloves of garlic
2 tbsp of sea salt crystals
3 sprigs of thyme
50-100 ml of olive oil
Method
1. Start by slicing your tomatoes straight down the centre, then cut each half into wedges, making sure they are all the same size. Repeat with all the tomatoes and place on a tray with the skin down and the middle of the tomatoes facing up.
2. Drizzle your olive oil all over, sprinkle the salt over, roughly chop the garlic and sprinkle over, then pull the leaves off the thyme and spread over the tomatoes.
3. Place the tray in an oven on the lowest heat possible gas mark 1 (100C). Allow to dry out slowly - they should take about 5-6 hours. Keep checking every hour, you don't want them to completely dry out so they're crispy, they need to be slightly flexible.
4. Once dried out. You can put them in a jar and cover them in olive oil, put the lid on and you can keep in the fridge for up to a month.
Donna also "had a go" at Rolo pretzels. Click here for all the details.
Meanwhile ..... keep it simple and make it real.
Jeanne
This recipe was posted on Donna's "Tulip House". It is simple and the results are delicious. Take a look.
12 medium to large vine tomatoes
3 cloves of garlic
2 tbsp of sea salt crystals
3 sprigs of thyme
50-100 ml of olive oil
Method
1. Start by slicing your tomatoes straight down the centre, then cut each half into wedges, making sure they are all the same size. Repeat with all the tomatoes and place on a tray with the skin down and the middle of the tomatoes facing up.
2. Drizzle your olive oil all over, sprinkle the salt over, roughly chop the garlic and sprinkle over, then pull the leaves off the thyme and spread over the tomatoes.
3. Place the tray in an oven on the lowest heat possible gas mark 1 (100C). Allow to dry out slowly - they should take about 5-6 hours. Keep checking every hour, you don't want them to completely dry out so they're crispy, they need to be slightly flexible.
4. Once dried out. You can put them in a jar and cover them in olive oil, put the lid on and you can keep in the fridge for up to a month.
Donna also "had a go" at Rolo pretzels. Click here for all the details.
Meanwhile ..... keep it simple and make it real.
Jeanne
