Thursday, 8 September 2011

Slow-roasted Balsamic Tomatoes

Pomodoro, the Italian word for tomato comes from the word pomi d'oro (golden apple) while the English name comes from the Aztec, tomatl.

10 firm Roma tomatoes
8 garlic cloves, crushed
4 tbsp caster sugar
4 tbsp torn basil
1 tbsp chopped oregano
a few drops of balsamic vinegar
sea salt 
freshly ground black pepper

Preheat the oven to 140C. Line two baking trays with baking paper. 
Cut each tomato into quarters and arrange in baking trays.
In a small bowl, mix together the garlic, sugar, basil, oregano and vinegar. Press a little of the mixture onto the sides of each tomato and season with sea salt and freshly ground black pepper.
Bake for 2 hours or until the tomatoes are shlightly shivelled around the edges and semi dried, but still soft in the middle. 
Serve warm or at room temperature.
Store in an airtight container in the fridge for up to 1 week.

Can be served as part of antipasti selection or with barbecued meats.

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