Slow-roasted tomatoes

I'll often make these when I pick up a 1 kg bag of cheap, nearly overripe tomatoes. I prefer to use Romas, as they have more flesh and less seeds. These tomatoes are a great accompaniment to a cooked breakfast (like eggs, mushrooms and haloumi, or corn fritters with avocado and spinach).

Slow-roasted tomatoes

1 kg ripe (and overripe) Roma tomatoes, halved lengthways (quartered, if very large)

2 cloves of garlic, peeled and chopped

1 tablespoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

Sea salt and pepper

Olive oil, to drizzle (1-2 tablespoons)

Splash of balsamic vinegar (1-2 teaspoons; optional)

Preheat oven to 120 degrees Celsius/250 degrees Farenheit (see Note below).

Place halves (or quarters) cut-side up on a baking tray lined with baking paper and sprinkle over the garlic, herbs, salt and pepper. Drizzle lightly with olive oil (and if desired, balsamic vinegar). Place tray in the oven.

Roast the tomatoes for 3 or 4 hours (see Note below), depending on the size of the cut pieces and how dried you like them.

Note. The slow roasting at a low temperature caramelises and semi-dries the tomatoes, intensifying their flavour. However, if you want these for breakfast, pump up the heat to 160 degrees Celsius and roast the tomatoes for about an hour. The result is still very tasty!

You can also use dried herbs (in smaller quantities) if fresh are unavailable.