Slow-Roasted Tomatoes with Herbs

Name: Slow-Roasted Tomatoes with Herbs
Yield: Serves 6
Ingredients: sourdough toast, garlic and olive oil, to serve; 30 ml /2 tbsp chopped fresh herbs (marjoram, thyme, rosemary, chives, fennel or a mixture of all of them); 60 ml /4 tbsp extra virgin olive oil; 30 ml /2 tbsp chopped fresh herbs (marjoram, thyme, rosemary, chives, fennel or a mixture of all of them); 30 ml /2 tbsp chopped fresh herbs (marjoram, thyme, rosemary, chives, fennel or a mixture of all of them); sourdough toast, garlic and olive oil, to serve; sourdough toast, garlic and olive oil, to serve; salt and ground black pepper; salt and ground black pepper; 1 red onion, finely sliced; 30 ml /2 tbsp chopped fresh herbs (marjoram, thyme, rosemary, chives, fennel or a mixture of all of them); 30 ml /2 tbsp chopped fresh herbs (marjoram, thyme, rosemary, chives, fennel or a mixture of all of them); 6 large tomatoes, cut in half through the middle; 30 ml /2 tbsp chopped fresh herbs (marjoram, thyme, rosemary, chives, fennel or a mixture of all of them)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

Tomatoes in season are full of flavour, but out of season they can be bland and flavourless. Cooking them in the wood-fired oven will intensify the flavour of tomatoes at all times of the year, as it brings out their natural sugars. They are delicious served with eggs for breakfast, tossed through pasta, with grilled meats, or on sourdough toasts for a tapas-style snack.

Ingredients

Snack
Breakfast
Vegan

Ingredients

Method