Slow-roasted cherry tomatoes

Name: Slow-roasted cherry tomatoes
Yield: 4
Ingredients: 4 cups Cherry tomatoes (Main); 4 sprigs Fresh thyme (Main); 2 cloves Garlic, large ones, thinly sliced (Main); 4 Tbsp Olive oil

for 4 people

Jan Bilton

By

Jan Bilton

Food writer and cookbook author.

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Add to pasta for a flavoursome sauce. Or serve as a side dish for grills.

Ingredients

4 cups	Cherry tomatoes (Main)
4 sprigs	Fresh thyme (Main)
2 cloves	Garlic, large ones, thinly sliced (Main)
4 Tbsp	Olive oil

Directions

Preheat the oven to 125C.
Arrange the tomatoes in a large baking dish. Sprinkle with the thyme and garlic. Season with flaky sea salt, pepper and olive oil. Bake for about 2 - 2½ hours, until the tomatoes are shrivelled and soft.
Serve warm or cold. May be refrigerated, covered, for 3 days.