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

Ingredients

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

Method

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….