Slow roasted tomatoes

It's so close to winter that the neighbours have started lighting their wood fires of a night. Even though the days have still been fairly warm, I really haven't been in the mood for salad. So had to come up with something to do with the mountain of tomatoes that have been arriving in my weekly fruit and vegie box. Slow roasting them seemed like the perfect solution, with the bonus  being that I could use up basil from my herb patch.

Here's the before shot, with all of the tomatoes looking particularly juicy.

There's no real recipe for this stuff. Basically you just preheat the oven to 120 Celsius and line a baking tray with baking paper. Cut your tomatoes as small as you like them - probably halves for Romas, I went with quartering my Grosse Lisse - sprinkle them with shredded basil, add a couple of thinly sliced cloves of garlic and finish off with olive oil. Then cook them until they reach the desired amount of dryness.

Give it a shot. The smell of the kitchen alone is reward enough.


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