I have modified this recipie from one that was shared by Molly Irwin, as I have been growing mainly cherry tomatoes.
Ingredients:
500g Cherry Tomatoes – Sliced in half
1tsp Oregano
1tsp Basil
1tsp Sugar
1 Garlic Clove – Crushed
Season with Sea Salt & Black Pepper
100ml Olive Oil
Method:
Heat the oven to Gas Mark 1.
Arrange the tomatoes face down on a large baking sheet sprinkle on the herbs and sugar and then pour over the olive oil.
Bake 1 hour until the tomatoes are very tender.
Seal in sterilised jars.
For the best results bring back to room temperature before serving.
I have been told that you can freeze these, but I have yet to try the ones I have frozen. I’ll keep you posted.
Roasted Tomato Puree:
Strain the tomatoes through a fine seive or moulie to make a really rich tomato puree.
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