These beautiful spring Roma tomatoes are perfect for slow-roasting. Use the best you can get – firm and ripe with blemish free skins. Cut them in half, sprinkle them with Extra Virgin Olive Oil, some vinegar (I use aged Chardonnay vinegar), freshly ground black pepper, sea salt and a bit of dark brown sugar. Roast on low heat for a couple of hours. You can store them for a few days and use these slow roasted Roma tomatoes on sandwiches, in salads, as part of a mezze or eat them on their own.
These beautiful spring Roma tomatoes are perfect for slow-roasting
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[...] dish that is popular with the local businesses. A generous serve of hommus, baba ganouj, olives, slow roasted tomatoes, Moroccan chicken, olives and miche bread makes for a substantial and healthy lunch. Middle Eastern [...]