Preserved Slow Roast Tomatoes

I'll be banging on about preserving every time I get a glut of something worth covering in sugar, salt or oil and shoving in a sterilised jar. It's only September - this means we have plenty of time.

Post parental France holiday I had some lovely plum tomatoes that were not all going to get used in salads and sauces before spoiling. They got seasoned, oiled and roasted on a low heat for a long time then shoved in a kilner jar with olive oil once cool.

These little flavour bombs are great for adding sparingly to anything from cheese on toast to pasta, antipasti boards to pizza, old weather salads to savoury baked goods.

We all like a bit of autumn/winter food, the squashes, the brassicas, the apples, the sloes but to be able to pair them with ingredients you actually had during summer is a guiltless pleasure.

You can embellish with different vinegars and herbs or spices when roasting if you want, I prefer to leave that to when I'm preparing a particular dish, your call.

Preserved Slow Roast Tomatoes

As many tomatoes as you can find, halved. 

Generous glug olive oil for tomatoes, plus however much you need to fill kilner jar.

Salt & pepper

Preheat oven to 120C

Oil the baking dish you're using and put the tomatoes in cut side down. Then turn right side up, season and place in oven.

Roast for 2-3 hours, or even overnight on a super low heat, until they reach a semi-sun dried tomato look.

Leave to cool, put in sterelised kilner jars and fill with oil.