Slow roasted tomatoes


5 large tomatoes

1 tbsp balsamic vinegar

1 tbsp olive oil

1 heaped tsp rock salt

1/2 tsp freshly ground black pepper

1 tbsp herbes de provence


1. pre-heat oven to 70 degrees celsius/160 fahrenheit.

2. slice tomatoes in half, place in a baking tray and cover with the balsamic, oil, salt, pepper and herbs.

3. bake slowly for 7-8 hours. allow to cool.

4. place in a tupperware container, cover with a little more olive oil and chill.

5. eat.