Tomatoes with Thyme (8)

A recipe for slow roasted tomatoes from ” River Cafe 30″ by Ruth Rogers and Rose Gray.

Tomatoes with Thyme (8)
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Tomatoes with Thyme (8)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 150 C. If the tomatoes are especially juicy prick them with a fork before roasting.
  2. Put all the tomatoes in a bowl, season with sea salt and black pepper and toss with the garlic. Spread out on a baking tray without overcrowding. Scatter over the thyme sprigs and drizzle over some olive oil.
  3. Roast for 1- 1 1/2 hours, draining the juice halfway through cooking, until concentrated and dry.
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