Slow roasted tomatoes
Make your own slow-roasted tomatoes - juicy, sweet and richly flavoured.
- as many cherry tomatoes as you fancy
- balsamic or another sweet fruity vinegar (I used apple balsamic)
- flaky sea salt
- freshly ground black pepper
- dried oregano or whatever seasoning you fancy
Slice the tomatoes in half and lay on a baking sheet. Pour some vinegar into a teaspoon and use that to dab a touch onto each tomato half, refilling as necessary. Some of it will run off, but try to get as much of it as you can to stay on the tomato!
Top each half with a little salt, pepper and oregano.
Bake in a 150c oven for about an hour. As all ovens are different, keep an eye on them as if they are left in too long, they will burn. If you think they could do with a little more cooking, bake in further 10 minute increments.