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Slowly baked tomatoes recipe
We recommend this infinitely delicious yet infinitely easy to make “slowly baked tomato” side-dish with salads and freshly roasted meats.
Production
01
Wash the tomatoes and cut them in half. Remove their core and their jelly-like liquid.
02
Place the tomato halves in a tin together with the cleaned, whole garlic cloves, the rosemary, the thyme and 3-4 tablespoonfuls of olive oil. Salt it and bake it for 45 minutes in an oven pre-heated to 110 °C.
03
When it's done, remove the herb sprigs, and place the tomatoes in a clean, closeable jar, together with the baked garlic cloves and the olives.
04
Sift the liquid left behind and mix it with the rest of the olive oil and the tomato vinegar. Pour this mix onto the tomatoes. After 3-4 more days, it will taste even more divine.
Ingredients
2
tbs
3
tbs
Olive oil extra virgin
1000
g
cherry tomatoes
4
clove(s)
garlic
2
pinch
1
coffee spoon
0.5
coffee spoon
30
g
black olives
