Slow-Roasted Tomatoes

You can eat these as is...the roasting intensifies the flavour...very tasty! or marinate them in extra virgin olive oil first.  They are not dry enough to last for long periods of time in oil, though.  So consume them within a week on sandwiches, tossed in salads for a special spark or simply with a soft cheese, basil and tender greens.

Ingredients Cherry tomatoes, cut in half horizontally Extra virgin olive oil Salt and Pepper to taste

Method 1. Preheat the oven to 140ºC. 2. In a small roasting pan, toss the tomatoes with the olive oil. 3. Roast the tomatoes, seed-side up, for 2 to 3 hours. 4. Serve with good bread, cheese and greens.