oven roasted tomatoes
These tomatoes are delicious with green vegetables. Steam some green beans, then add the tomatoes and some of the oil to a frying pan, heat up and toss in the green beans to coat.Print Pin Rate
Prep Time: 30 minutes
Cook Time: 5 hours
Total Time: 5 hours 30 minutes
Servings: 4 small jars
- 1 large box baby plum or cherry tomatoes - cut in half
- dried oregano
- 1 bulb garlic - break into cloves but leave in skin and squash
- salt & pepper
- olive oil
- sterilised jars
- Preheat oven to 100 C Fan. Line a baking tray with some parchment paper and place the tomatoes on the paper, skin side down. Scatter over the garlic cloves and a generous amount of dried oregano, season with a little salt and ground black pepper. Place in an oven and cook for 4-5 hours. The tomatoes will dry up but should still be a little soft to the touch.
- Pop the garlic out of its skin and place in the sterilised jars along with the tomatoes. Completely cover the tomatoes with olive oil and seal the jars.
This recipe is not too prescriptive with quantities, make up what you have room to store.
Serving: 50g | Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 9mg | Sugar: 1g | Vitamin A: 0.4% | Vitamin C: 1.5%