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Slow roasted tomato on a tray

Slow Roasted Tomato

5 from 1 vote
An easy end of summer recipe for slow roasted tomato marinated in lots of herbs with oil and a touch of vinegar. It is the perfect condiment to use on salads, hummus, grilled, omelette, soups and risotto.
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Prep Time 20 minutes
Cook Time 5 hours
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 Ibs Cherry Tomato Halved
  • 1 cup Olive Oil
  • 1/4 cup White Vinegar
  • 2 Tsp Thyme
  • 2 Tsp Rosemary
  • 1 Tsp Marjoram
  • 1 Tsp Parsley
  • 3 Tbsp Chopped Garlic
  • 1 Tsp Salt

Method
 

  1. Preheat oven to 225F
  2. Combine all the ingredients in a deep baking dish. Place in oven and allow to cook for 5 hours. Stir every hour or so to allow for even cooking.
  3. Bring tomatoes out of the oven and allow them to cook for 15 minutes. Then transfer in a container. Allow the tomatoes to cool for another hour or so before covering tightly with a lid and placing in a fridge.