Slow-Roasted Provençal Tomatoes
by Juliette Lefevre • 1998
Prep
10m
Cook
120m
Serves
Rating
—
Ingredients
Shopping list
12 pcs Plum tomatoes, halved
4 cloves Garlic, finely sliced
60 ml Olive oil
4 Thyme sprigs
1 tsp Sea salt
1 tsp Caster sugar
Instructions
Step by step
- 1
Heat the oven to 120°C fan (250°F).
- 2
Lay the halved tomatoes cut-side up on a tray. Tuck garlic slices and thyme between them.
- 3
Drizzle generously with olive oil, then dust with sea salt and a tiny pinch of sugar.
- 4
Slow-roast for 2 hours until shrunken, glossy and a touch jammy.
- 5
Serve warm on toast, or cold with a little extra oil over a plate of burrata.
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