Roasted tomatoes with garlic & herbs

    3 hours 10 mins

    Slow-roasting fresh tomatoes in olive oil concentrates lycopene, the cancer-fighting phytochemical, and makes it more readily available to the body.

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    Serves: 4 

    • 1.5 kg roma tomatoes, halved lengthways
    • 2 tablespoons olive oil
    • 5 cloves garlic, finely chopped
    • small bunch basil, finely chopped
    • 2 tablespoons finely chopped rosemary
    • 1 teaspoon sugar
    • 1 teaspoon salt

    Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

    1. Preheat oven to 120°C. Line a baking pan with foil.
    2. Toss tomato halves with oil, garlic, basil, rosemary, sugar and salt in a large bowl. Place, cut side up, in prepared pan. Bake for about 3 hours, or until they have collapsed and their skins have wrinkled. Serve at room temperature or refrigerate and serve chilled.

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