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Slow-roasted tomatoes

  • 6-8
Slow-roasted tomatoes

Choose juicy red sun-ripened plump tomatoes for the best flavour.


  • 1 red onion, peeled and finely diced
  • 8 cloves garlic, peeled and chopped
  • 6 tbsp virgin olive oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp sugar
  • 6-8 plum tomatoes, halved


  1. Heat the oil in a small saucepan and cook the onion and garlic over a low heat until softened.
  2. Toss the onion mixture with the salt, pepper, sugar and tomatoes together.
  3. Place the mixture into an oven-proof dish, making sure the tomatoes are cut side up.
  4. Cook at 120ºC for 2½ hours until softened and smelling wonderfully fragrant. Keep in an airtight container in the fridge, but serve at room temperature.

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