Slow-roasted tomatoes
Roast
Roasting
Really easy, all you have to do to make these slow-roasted tomatoes is chop and bung them in the oven with herbs, garlic and olive oil for two to three hours, by which time they will have shriveled up and halved in size. <br /> <br />You can use them straight away in sandwiches (a grilled cheese with bursts of roasted tomato – yum yum), tossed into salads, made into a pesto, or pesto rosso – the fundamental pesto ingredients : basil, parmesan, almonds (instead of pine nuts), garlic and olive oil, and additionally olives and these bold slow roasted tomatoes. A tapenade meets pesto situation.
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