Oven roasted tomatoes are THE best, especially when most of the ingredients come from pots in my little my little unkempt garden.
Wash, dry and slice tomatoes - I have combination of Cherry and Roma.
Lay them on an oven tray - sprinkle with rock salt, a pinch of sugar, dried and fresh oregano, a liberal lashing of Balsamic vinegar a good lug of olive oil.
Put it into a very low oven - mine was 100 degrees Celsius - for 5-6 hours until they are almost caramalised and crispy around the edge.
Allow to cool and put into a steralised jar and top with a good quality olive oil.
Perfect for any occasion - IF should they live that long!
Francesca, I'm doing this !!
ReplyDeleteThe photos are lovely.
Happy Weekend
You won't be sorry Marsha - enjoy. Fx
ReplyDeleteFrannie - these photos are mouth-wateringly gorgeous!! xx
ReplyDelete"Oh how delicious - as you say they wouldn't last long. I'd probably have them whilst still hot (perhaps on rice?) and they'd never reach the bottling jars! Love Mum."
ReplyDeleteThanks Mum - wish I could be there to eat them with you. One day ME xxx
DeleteOh these look delicious. Thanks for sharing with all of us.
ReplyDeleteBon dimanche,
V
Your style is so unique in comparison to other folks I've read stuff from. Thanks for posting.
ReplyDelete