Slow-Roasted Tomatoes

1. 8 roma or vine-ripened tomatoes
2. 3 tablespoons olive oil
3. 2 tablespoons salt flakes
4. 1 tablespoon freshly ground black pepper

• Preheat the oven to 110ºc.
• Slice the tomatoes in half and place, cut side up, on a baking tray lined with baking paper.
• Brush or drizzle with the olive oil. sprinkle with the salt and pepper.
• Roast in the oven for 3 hours.
• Remove from the oven, cool and keep refrigerated, covered, for up to 5 days.

Posted in: Simple Breakfast