Slow-roasted tomatoes plus great ways to serve them
Prep 10 mins | Cook 1 hr | Serves 12
These tomatoes are best served at room temperature. Cook in advance and store layered between sheets of baking paper in an airtight container. Keep in the fridge and use within 1 week.
12 ripe Roma (egg) tomatoes, halved lengthways
Olive oil cooking spray
2 garlic cloves, finely chopped
1 tsp sea salt and ground black pepper
2 tsp caster sugar
Step 1 Preheat oven to 160°C/140°C fan-forced. Place tomatoes, cut-side up, in a single layer on a baking tray lined with baking paper.
Step 2 Spray tomatoes evenly with oil. Sprinkle with garlic, sea salt, pepper and sugar. Roast for 50 minutes to 1 hour (depending on size of tomatoes) until very tender. Turn off oven and leave tomatoes to cool for 1 hour in the oven. Remove and cool to room temperature and serve.
- Serve with scrambled or fried eggs for breakfast.
- Serve tomatoes on a split baguette topped with leg ham or turkey and salad greens.
- Sprinkle with rocket leaves and marinated feta and serve barbecued steak or lamb.
Good for you ... Roma Tomatoes
A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.
Provides potassium which may help balance the sodium from salt.
A source of dietary fibre which helps the normal function of the intestine.
Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.