Slow Roasted Tomatoes with Garlic and Oregano
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- 6 to 10 ripe plum tomatoes
- 2 garlic cloves, finely chopped
- 1 tbsp. dried oregano
- 1/4 cup extra virgin olive oil
- sea salt and black pepper
- fresh basil leaves, to serve
1Cut tomatoes in half lengthwise or horizontally if using round tomatoes. Put them, cut side up on the baking tray. Put garlic, oregano, olive oil, salt and pepper in a bowl. Mix well. then spoon or brush mixture over the cut tomatoes.
2Bake in preheated 325 oven for 1 1/2 to 2 hours. Check every now and then. The tomatoes should be slightly shrunken but still brilliantly red after cooking. If they are too dark, the will taste bitter.
Serve topped with fresh basil leaves as an accompaniment to grills and fish or use on top of bruschetta. Serves 4