ingredients
makes 64
16 Roma (egg) tomatoes
3 tablespoons fresh thyme, chopped
2 tablespoons olive oil
method
1. Preheat the oven to warm 160°C (315°F). Quarter the tomatoes lengthways and lay skin-side-down on a rack in a baking tray.
2. Sprinkle with 1 teaspoon each of salt and cracked black pepper and the thyme and bake for 2 1/2 hours. Check occasionally to make sure the tomatoes don't burn.
3. Toss in the oil and cool before packing into sterilized jars and sealing. Refrigerate for 24 hours before using. Return to room temperature before serving. Suitable for an antipasto plate.
more information
To sterilize storage jars, rinse them thoroughly with boiling water, invert and drain, then place in a very slow oven to dry thoroughly. Don't dry with a tea towel.
Can be kept in an airtight container in the fridge for up to 7 days.
