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  1. Preheat oven to 150-180 ℃.
  2. Halve the tomatoes.. just in case you slice it the wrong way- make sure it’s sitting up like you’d slice an apple in half (I’ve made this mistake!)
  3. Lay the halved tomatoes side by side nice and snug in a deepish ovenproof casserole dish. They should be nicely hugging each other, not too spaced out or overcrowded…
  4. Lug the olive oil over (be generous!) till the tomatoes are swimming in at least half of it (this oil is gonna be used to make dressings or flavoured oil– I hate waste)
  5. Sprinkle over the garlic, herbs and loads of seasoning, please do not be stingy with the salt. Tomatoes love generosity so please flavour well. Maybe even a teaspoon or two of sugar if you don’t think your tomatoes are that sweet or ripe.
  6. Cover loosely with foil and cook in the oven for at least 3 hours. Check on them every so often. When they are really limp and developing a gorgeous tanned crust they’re done.
  7. When covered in olive oil, please keep in a dark and cool place so the oil does not spoil and it will last at least a few months.