the Breville Test Kitchen

Essential Slow Roasted Tomatoes

Name: Essential Slow Roasted Tomatoes
Cook time: 900 s
Total time: 13500 s
Yield: Serves 8
Ingredients: 1.5 kg very ripe Roma tomatoes; 3 cloves garlic - halved; 4 sprigs thyme; ⅓ cup (80 ml) olive oil; 1 tsp kosher salt; Freshly ground black pepper - to season

Cooking tomatoes low and slow concentrates and intensifies the flavor. Roma tomatoes contain less moisture than regular tomatoes, so are perfect for slow roasting. These are great as a side, a topping for bruschetta or chopped and stirred through pasta.

the Smart Oven™ Air Fryer Pro

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3 hrs 45 mins total time

15 mins active time

Easy

Serves 8

Ingredients

Measurements:

1.5 kg very ripe Roma tomatoes
3 cloves garlic
halved
4 sprigs thyme
⅓ cup (80 ml) olive oil
1 tsp kosher salt
Freshly ground black pepper
to season

Instructions

1
Remove the tough white core from the tomatoes and cut in half lengthwise.
2
Place the tomatoes, in a single layer, skin-side down, in a 33cm x 23cm baking dish.
3
Place the garlic in between the tomatoes. Remove the thyme leaves from the sprigs and scatter over the tomatoes. Drizzle with oil and season with salt and pepper.
4
Insert the wire rack into position 6. Set the oven to Roast, No fan, 135°C, for 3 hours and press Start to preheat.
5
Once preheated, place the tomatoes in the oven and cook for 3 hours. Cooking the tomatoes slowly at a low temperature intensifies the natural sweetness of the tomato.
6
The tomatoes should be lightly browned and well cooked. If not, cook them longer.
7
Serve the roasted tomatoes as a side, as a topping for bruschetta or chopped and stirred through pasta.
Tip: Store leftovers with the garlic and cooking liquid in the refrigerator for up to 3 days.

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