Slow roasted tomatoes
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- Serves:
- 6
- Prep time:
- 10 minutes
- Cooking time:
- Up to 1 hour
- Level of Difficulty:
- Easy
- Function:
- CircoTherm®
Ingredients
| 6 large ripe tomatoes, stems removed and cut in half | |
| 1 bulb of garlic, separate cloves and leave skin on | |
| 1 tsp fresh thyme leaves | |
| 1 tsp smoked paprika | |
| 1 tbsp caster sugar | |
| 1 tsp salt | |
| Black pepper | |
| 2 tbsp olive oil | |
| 1 tbsp balsamic vinegar |
Remember the garlic can be eaten and is great spread on crispy bread and topped with a tomato.
Slow roasting tomatoes caramelises the sugars and maximises a great summer flavour. These slow roasted tomatoes can be eaten hot, warm and chilled. Served them with roast meats or as part as an antipasto platter.
Method
Line a baking tray big enough to hold the tomatoes with baking paper. Place to tomatoes cut side up on tray. Sprinkle with garlic cloves, thyme, paprika, sugar, salt and pepper. Drizzle with oil and vinegar.
Select CircoTherm® 130⁰C and place tomatoes in oven. Roast tomatoes for up to 1 hour or until soft and lightly golden.
Notes
This recipe is prepared with Neff’s CircoTherm.| We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Authors Bio:
As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.
