Food & Wine
Slow-roasted tomatoes
Barbara Unkovic, author of The Adriatic Kitchen, shares her recipe for slow roasted tomatoes.
Every summer our tomato crop is prolific. Each and every variety thrives here and the flavour is intense. With his habit of picking tomatoes early in the morning before the onslaught of the summer heat, my husband has become a source of amusement to the locals.
Ingredients:
- Tomatoes
- Olive oil
- Balsamic vinegar
- Salt and pepper
Method:
- Preheat the oven to 150°C.
- Cut the tomatoes in half horizontally and place on a large baking tray lined with baking paper.
- Drizzle with a small quantity of olive oil and balsamic vinegar. Sprinkle with salt and pepper.
- Bake for 1 1/2 hours or until tomatoes are partially dehydrated and lightly caramelized around the edges.
Written by Barbara Unkovic. Image credit: Tonia Hedley
The Adriatic Kitchen is available from http://www.exislepublishing.com.au and wherever good books are sold.