Dedicated to growing quality tomatoes under glass since 1977

Slow Roast Tomatoes


12 British classic or large plum tomatoes
2 tablespoons olive oil
1 teaspoon brown sugar
teaspoon sea salt flakes
a good twist of ground black pepper
Roast Tomatoes Try these rich, oily, home roast tomatoes instead of sundried. They are delicious mixed into salads, pasta and casseroles or chopped into sauces or dressings.
  1. Pre-heat the oven to 190C/375F/gas mark 5.

  2. Cut the tomatoes into quarters and arrange in a single layer in a shallow roasting tin. Toss in the oil, sugar, salt and pepper.

  3. Roast in the oven for 1 to 2 hours turning from time to time. They are ready when reduced, deep red and just beginning to char. For a 'sun blushed' effect remove the tomatoes from the oven a little earlier.

  4. Store in an airtight container and refrigerate for up to two weeks.

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