Super slow roasted tomatoes

This recipe just has to find its way into my blog.  A while ago I had a dabble in the blogging world - and this was the first recipe I posted.  And rightly so.  These tomatoes form the bases of any number of wonderous tomato-based dishes... they're sweet, succulent and so very very tasty.


Tomatoes are one of the few fruits or vegetables that actually contain a higher nutrient density when cooked. They are a powerful source of lycopene, and cooking the tomato only serves to increase their nutritional value.


What you need:


6 tomatoes, sliced in half
1 tbsp olive oil
Pinch of basil
Pinch of oregano
Salt
Black pepper


What to do:


Preheat the oven to 120 degrees celcius.
In the mean time, place the sliced tomato halves on a baking tray and liberally drizzle with a good quality extra virgin olive oil.
Sprinkle each one with the basil and oregano - add a sprinkling of salt and twist of black pepper and then place in the oven and forget about them for at least two hours.


Time is the essence with these little gems - and your patience will be rewarded!  These are fantastic served alongside your favourite dishes, blended as a pasta sauce base or simply devoured as tomatoes on toast.