Slow-roasted tomatoes

• 12 large vine tomatoes
• 50-100 ml/1½-3½ fl oz/3 tbsp-scant

Preheat the oven to the lowest possible heat, 100°C/200°F/Gas 1. Slice the tomatoes straight down the centre, then cut each half into wedges, making sure all the wedges are the same size. Put on a baking tray, skin-side down. Drizzle with a little of the olive oil, then sprinkle with t