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.