Slow roasted Rosa tomatoes

Name: Slow roasted Rosa tomatoes
Total time: 1500 s
Yield: 4 servings
Cuisine: South African
Ingredients: 1 punnet rosa tomatoes; 3 cloves garlic; 2 tablespoons extra virgin olive oil; 1 pinch salt; 1 sprig rosemary and sage or a few leaves of basil

Dominique Solomon @cook_7578122

Cape Town, South Africa

I had an abundance of Rosa tomatoes in my fridge that was about to go off. Rather than waste it and chuck it away, I roasted them in the oven with some aromatics. This is great on freshly baked bread, or can be added to a salad, couscous or better yet blend it and make a tomato soup.

Dominique Solomon @cook_7578122

Cape Town, South Africa

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Ingredients

25 minutes

4 servings

1 punnetrosa tomatoes
3 clovesgarlic
2 tablespoonsextra virgin olive oil
1 pinchsalt
1 sprigrosemary and sage or a few leaves of basil

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Steps

25 minutes

1

Preheat oven to 180 degrees C. Wash the tomatoes off, drain and set aside.
2

In an ovenproof dish, add the tomatoes to the dish, with the herbs and salt. Smash open the garlic cloves with the flat part of the knife. The garlic cloves should be chunky but broken up. Drizzle over the olive oil, then roast for 20-25 minutes.
3

Set aside to cool and serve as you wish.