- 1kg tomatoes
- 400ml olive oil
- 6-8 cloves of garlic, peeled
- Good sprinkle of sugar
- Couple of large sprigs each of thyme & rosemary, salt, freshly ground black pepper
- Pre heat the oven to very low setting - 120oC or lowest gas setting.
- Boil a kettle full of water.
- Make small slit in each tomato then put them in a big bowl and pour the boiling water over them.
- Let them sit for a about 1-2 minutes to loosen the skins while you peel the garlic.
- Once the water has cooled a little pour it off and peel each tomato. They may still be hot so wait a little longer if necessary. You can also plunge into icy cold water to stop them cooking and cool them down - but its not really necessary.
- Cut the tomatoes into quarters and de-seed them. Theres no need to be too picky about this, it’s just about removing as much of the watery bits as you can. Also remove the cores as this can be a bit woody.
- Put all the ingredients into a good roasting pan and mix up, adding a little salt & pepper and a good sprinkle of sugar.
- Put into the oven for about 3-4 hours, or until the tomatoes are almost melting. You can up the temp towards the end just a little to give them a final oomph of heat to get them really soft.
- Sterilise a large kilner jar (750ml) if you have one, otherwise get a mish mash of jars and clean and sterilise them.
- When the tomatoes are cooked spoon them into the still hot jars and cover with the oil left in the pan. If you have oil left over keep it for roasting other vegetables which will bring a really lovely depth of flavour to them.
- They will keep in the fridge for a good while in an air tight container. Once opened use within a week or so.
You can use any kinds of tomatoes for this recipe - good greengrocers and markets will have a glut of them right now so you can get them at knock down prices. If you use cherry tomatoes I wouldn’t bother peeling them - far too fiddly.
All measurements are rough - basically you need to cover the tomatoes with the oil so you may need more or less than the 400ml, depending on whether you use more or less tomatoes
- On bruschetta ( Here's how - toast or chargrill some really nice bread, sourdough or ciabatta is good, and spread a few on top - bob's yer bruschetta!)
- Pasta sauce - just as is or add some feta, or other sharp cheese.
- With roasted vegetables - add at the end of the roast for a real punch of unctuousness.
- In salads - e.g quinoa/millet/short grain brown rice/orzo pasta/puy lentils with roast peppers, peas, mint, basil and broccoli - add a spoon full of the tomatoes, a squeeze of a lemon and season to taste - lovely contrast between soft and crunchy veg.