Oven Roasted Tomatoes

Recipe by Bernice van der Merwe

• 15-20 large ripe plum tomatoes (Italian plum)
• 6 garlic cloves, chopped
• 150 ml chopped Italian parsley
• 80 ml chopped oregano
• 60 ml thyme
• Salt and freshly ground pepper
• 5 ml Demerara sugar
• Good quality olive oil

How To Prepare: 

1. Pre heat the oven to 100 C and oil two large baking sheets.
2. Halve the tomatoes and remove the pips and put all the pips and juice in a pot.
3. Add the garlic, fresh herbs, salt, pepper and sugar to the tomato juice. Bring to the boil and simmer for about an hour or until thick.
4. Arrange the tomato halves on the prepared baking sheets.
5. Spoon the thick tomato juice into the tomato halves and bake for about 6-9 hours.
6. Put the tomatoes into a sterilized jar top up with olive oil.
7. Serve the preserved tomatoes on some toasted ciabatta crostini topped with some fresh basil leaves.