Candied Roasted Tomatoes
Supremely versatile, these tomatoes can be served on bruschetta for a tasty lunch, tossed with pasta for an easy dinner, or added to stews for a hit of flavour. Store in a sterilised jar filled with olive oil.
How long will it take?
1 ¼ hours
What’s the serving size?
Makes approximately 2 cups
What do I need?
- 3 tbsp olive oil
- 1 tsp dried oregano
- 4 sprigs fresh thyme, chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 2 punnets cherry tomatoes
- 2 tbsp caster sugar
How do I make it?
- Preheat oven to 150C. Line two baking trays with baking paper.
- Place olive oil, oregano, thyme, garlic, and salt in a large bowl and mix to combine. Add tomatoes and toss to coat with oil.
- Lay tomatoes out on baking trays in a single layer. Cook for 30 minutes, then remove from oven and sprinkle tomatoes with sugar. Return to oven and cook for a further 30 minutes, or until tomatoes are very soft.
