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Liz's Slow Cooked Tomatoes
4-5 ripe tomatoes (or a good handful if really small)
3-4 cloves of garlic
Olive oil
Fresh thyme or basil
Fresh ground pepper
- Pre heat the oven on it's lowest setting.
- Nick the tomatoes once or twice with a sharp knife and put them in a heat proof bowl. Pour just boiled water over them to cover them. This will loosen the skin after a few minutes and it should start peeling back from where you nicked it.
- After 5 minutes pour the water away and peel the tomatoes (some people don't mind the skins being left on - this is purely a matter of taste and removing the skins is not very practical with tiny tomatoes!).
- Cut them into quarters or halves, depending on the size and remove the seeds.
- Pour about 1 tablespoon of oil into an oven proof dish and add the tomatoes. Peel and quarter the garlic cloves and scatter over the tomatoes.
- Roughly chop the herbs and scatter with the pepper over the tomatoes.
- Drizzle a bit more oil over everything and put into the oven for about 3-4 hours (can even be left over night on a really, really low oven).
- They will emerge soft, sweet and with the garlic and herb flavours blended through ready to be used in salads, spread on toast or just on their own as a delicious little treat. They can be kept for sometime if you put them in a jar, cover with olive oil and keep chilled.