Friday, 18 May 2012

Slow roasted to perfection!

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!


  1. Francesca, I'm doing this !!
    The photos are lovely.
    Happy Weekend

  2. You won't be sorry Marsha - enjoy. Fx

  3. Frannie - these photos are mouth-wateringly gorgeous!! xx

  4. "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."

    1. Thanks Mum - wish I could be there to eat them with you. One day ME xxx

  5. Oh these look delicious. Thanks for sharing with all of us.
    Bon dimanche,

  6. Your style is so unique in comparison to other folks I've read stuff from. Thanks for posting.


I love reading your comments - so please feel free to add something. Thank you! F x


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