Roasting Tomatoes

A very low oven is required – so it’s best to check the oven regularly to make sure all is going well. Wash and dry the tomatoes, Leave them whole or slice them in half. Place in a roasting dish and pour a generous amount of olive oil over the tomatoes, add a pinch each of salt, pepper and dried oregano. Roast on the middle shelf of a preheated oven at 140C/Gas mark 3 for fifteen minutes, then turn the heat down to 100C/Gas mark1/2 for about three hours or until they appear wrinkled with dried edges, but still have moist flesh . Check regularly and adjust timing and temperature. Let them cool, place in a container and cover the tomatoes in olive oil. Store in the fridge until needed. They will keep for three to four days.