Night-Roasted Tomatoes
HERE'S HOW TO DO IT:
Get the best tomatoes you can. I've used cherry tomatoes here, but bigger ones can be even better. If your tomatoes are a bit tart, sprinkle a little caster sugar over them before roasting.
Depending on the size, cut either in half, or into thick slices, and lay on an oven tray.
Sprinkle with sea salt. black pepper, some thyme, (rosemary is good too) and some crushed garlic.
Put in the oven on the lowest heat and leave the door slightly open. Roast overnight.
In the morning, they will be incredible. I'd pay good money in a deli for them! I pack mine in a sterilized jar, covered in olive oil. We eat them as they are with picnics, or on toasted crusty bread, or as a base for pasta sauces, or warmed up as a side-dish with fish. They would last at least a week in the fridge, if I didn't eat them all first...
You can get good results faster by simply turning up the heat when cooking. It's worth experimenting. The herbs and garlic can also be left out, or replaced with other flavourings.
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