- Life & Style
- Books & TV
about 30 cherry tomatoes or small vine tomatoes 1/4 cup extra virgin olive oil 2 tbsp balsamic vinegar 1/2 tsp salt ground black pepper 2 tsp sugar
© Annabel Langbein Media
Preheat oven to 150˚C. Line an oven tray with baking paper and spread tomatoes out on it. Drizzle with oil and vinegar and sprinkle with salt, pepper and sugar. Bake for 1 1/4 hours or until slightly shrivelled. Allow to cool on the tray. Serve with the pan juices. Slow-Roasted Tomatoes keep in the fridge for about a week.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!