I was inspired to try this recipe thanks to Jamie Oliver’s version. Three basic ingredients, plenty of ripe cherry tomatoes, garlic and olive oil. Roast long and low for 4 hours (yep, that’s right – 4 hours) et voila! The flavour intensifies to a whole different level so that including just a few tomatoes in any recipe adds that tomatoey flavour. We made up a large batch (1.5kg) and have frozen them to use again and again.
Cooking Time: 4 hours
Serves: 10 portions
Calories per serving: 66.4
Cherry Tomatoes – 1410g
Oil, Olive – 42ml
Sea Salt – 1 Tsp/5g
Freshly ground pepper – 1 Tsp/2g
Garlic, Raw – 6 Cloves/18g
Oregano or mixed herbs – 2 Tsps
Preheat the oven to 100ºC/210ºF/gas ¼.
Halve the tomatoes, peel and finely slice or dice the garlic, pop into a bowl, pour over the olive oil. Sprinkle lightly with salt, pepper and the herbs. Use your hands to gently mix everything until the tomatoes are uniformly coated.
Lay them cut-side up in two baking trays.
Pop in the oven for 4 hours, or until soft and sticky. Remove from the oven and leave to cool.
Nutrition Data Per Serving
Calories (kcal) 66.4
Sugars (g) 4.4
Fat (g) 4.4
Fibre (g) 1.5
Fruit & Veg 1.9
Protein (g) 1.2
Carbohydrate (g) 4.8
How to enjoy? For us, we mixed a few tomatoes with a tin of slightly warmed butterbeans sprinkled with a little dried basil. Pan fried sea bass with a buttery sauce. All for a surprising 323 calories….