Slow Roasted Tomatoes

Three hours in a low oven concentrates a glut of tomatoes into something intensely flavoured and deeply sweet. Use them everywhere — pasta, toast, antipasto, pizza.

Ingredients

• 1.2 kg ripe tomatoes, halved
• 4 cloves garlic, thinly sliced
• 4 sprigs fresh thyme or oregano
• 4 tbsp olive oil
• 1 tsp sugar
• 1 tsp flaky sea salt
• 0 to taste black pepper

Method

1. 1

   Heat oven to 140°C. Line two large baking trays with parchment.

2. 2

   Arrange tomato halves cut-side up on the trays. They can be close together but shouldn't overlap.

3. 3

   Scatter garlic slices and herb sprigs over the tomatoes. Drizzle generously with olive oil. Season with sugar, salt, and pepper.

4. 4

   Roast 2.5-3 hours until the tomatoes have collapsed, shrivelled at the edges, and concentrated into something deeply flavoured. They should still be moist, not dried out.

5. 5

   Cool on the trays. Store covered in olive oil in the fridge for up to 2 weeks, or freeze for 3 months.