Tomatoes are a veritable alphabet of vitamins, from A and C to E as well as some some vitamins B and K. The perfect seasonal produce to up your veg intake.
1. Preheat the oven to 140°C/gas mark 1.
2. Halve the tomatoes across the middle and place on a baking tray, cut side up. Place a sliver of garlic on the cut face, drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for 90 minutes to 2 hours, until the tomatoes have reduced in moisture and size and have intensified in colour. Check regularly after the first hour to make sure the tomatoes aren’t cooking too quickly.
4. This is a great recipe to use up extra tomatoes and the low and slow roasting concentrates the flavour. These are delicious on crostini with goat’s cheese and basil, with antipasto and in sandwiches. Store packed in a jar covered with a little olive oil in the fridge They will keep for a week in the fridge.
Larger tomatoes will take longer in the oven. If using tomatoes of different sizes, cut the larger ones into thick slices. Cut plum tomatoes along their length.