I posted some pictures on instagram when I made these and they went down so well I thought I’d post it here too. It’s not a recipe as such, just a great way to use and eat tomatoes and make them even tastier. Perfect in salads, on sandwiches, with pasta, chicken and whatever else takes your fancy!
Heat oven to about 160/170 degrees. Half cherry or small plum tomatoes and place on a baking sheet. Take a couple of cloves of garlic and chop roughly, place around the tray in between the tomatoes. Tear a bunch of basil leaves and sprinkle on the tomatoes. Add a good grind of sea salt and cracked black pepper. Drizzle with olive oil.
Roast in the oven for about 30 minutes until they are softened and juicy. Let them cool on the tray and then decant into a jar, topped up with olive oil. I add the garlic into the jar as I like the flavour but you don’t have to. In fact I’ve made these tomatoes without the garlic completely and they are still delicious.
I don’t know exactly how long they keep for, a few days up to a week – they never last more than a couple of days in our house – Enjoy!