Slow Roasted Tomatoes in Balsamic

I love to make a dish of these on a Sunday evening while I’m cooking and then eat them throughout the week with some protein and a big green salad.

Serves: 6
Time to make: 1 hour 20 minutes


30 cherry tomatoes or small vine tomatoes
60ml extra virgin olive oil
2 tbsp balsamic vinegar
Salt and pepper


Preheat oven to 150˚C (300˚F).
Line a baking tray with greaseproof paper and spread the tomatoes out on it. Drizzle with the oil and vinegar, and season with salt and pepper.
Bake the tomatoes for 1 hour and 15 minutes or until slightly shrivelled.
Serve with the juices from the pan or store in the fridge for up to 1 week.

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