A versatile recipe to create flavourful tomatoes to use in salads, pasta dishes and as delicious side dish with meat.
- Roma Tomatoes (small egg shaped tomatoes are best for this recipe)
- Sea Salt flakes
- Caster sugar
- Olive oil
Cut tomatoes in half lengthways and place side by side on a lined oven tray. Sprinkle tomatoes generously with sea salt and sugar. Drizzle with olive oil.
Place in an oven at 120 degrees and leave for 3-4 hours or until the tomatoes begin to dry out but are still soft. This will depend on the moisture content of the tomatoes.
These tomatoes are best served at room temperature, and will keep for a week in the fridge.