Roasted Tomatoes

This is one of those things that you can vary your cooking time to match your schedule. I think they taste best of cooked at lower temps for longer. The flavour is more intensely tomato without the more caramelized action of shorter higher temp cooking.

If you have super fresh tomatoes at your disposal, you may like to serve them fresh with the ricotta. If your tomatoes aren’t bursting-with-flavour heirloom numbers, I highly recommend this treatment to turn them into little flavour explosions.

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Roasted Tomatoes

Total Time 2 hours hours

Ingredients

• 1 kg tomatoes (smallish) halved lengthwise
• 2 teaspoons sea salt flakes
• 3 teaspoons sugar

Metric - US Customary

Instructions

• Preheat your oven to 150C (300F) if you have time or 200C (400F) if you’re in a rush.
• Place tomato halves cut side up on a baking tray lined with baking paper.
• Combine salt and sugar with a little black pepper and scatter over the tomatoes.
• Bake for 1 1/2 – 2hrs if using the slow method or 30 – 50 minutes if fast tracking.
• Eat straight away or store in the fridge covered with a little olive oil for up to a couple of weeks.