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This is absolutely delicious.  The slow roasting brings out an intense tomato flavour.  I use them to add to salads or if we're having people over for drinks, one of these little babies on top of a small piece of italian bread is always popular.


  • About 3 lbs of ripe tomatoes
  • 4 cloves garlic - crushed
  • 6 sprigs of thyme
  • sea salt
  • a little sugar - about 3 - 4 teaspoons
  • extra virgin olive oil - 4 tablespoons
  • basil leaves

Heat the oven to 140C.  Boil a large pan of water.

Cut the top growing point from the tomatoe and put them in the boiling water for about 20 seconds so the skins will slip off easily.  After you remove the skin, cut the tomato in half and remove the seeds.  (Keep these in a ziplock bag in the freezer to add to soup)

Lay the tomato halves on a non-stick baking tray,  Sprinkle with garlic, thyme, salt (to your taste) and a little sugar.  Drizzle the olive oil over the tomatoes and bake them in a slow oven for 1½ - 2 hours.  Make sure they colour evenly, you might need to turn your trays around.

You can use them straight away, but if you want to store them for a few days, place them in a jar with a basil leaf in between each tomato and cover with olive oil.  They will keep for three days in the fridge but bring them to room temperature before you eat them to get the full flavous. 
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