- 600g mixed small tomatoes, halved
- 1 bulb garlic, cloves separated
- 1½ tbsp olive oil
- 1 tbsp caster sugar
- 1 tsp sea salt
- A few thyme sprigs
- Heat the oven to 130C, gas ½. Divide the tomatoes and garlic cloves between 2 baking trays, drizzle over the olive oil, and sprinkle over the sugar, salt and thyme sprigs.
- Roast for 2 hours 30 minutes, then set aside to cool.
Top Tip for making Slow Roasted Tomatoes: Serve with buffalo mozzarella, crusty bread and a rocket salad, if you like.