Slow-cooked tomatoes
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 6medium-sized vine tomatoes
- 2 garlic cloves
- thymeor rosemary leaves
- sherry vinegar
- balsamic vinegar
- olive oil
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Peel the garlic cloves and slice very thinly into slivers. Put a sliver on each tomato, season and scatter over thyme or rosemary leaves. Sprinkle each with sherry vinegar, then with balsamic vinegar and finally with olive oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.
