These tomatoes are so delicious and their flavours are concentrated due to the slow and low cooking. Additionally, the lycopene content of slow-roasted tomatoes is increased due to concentration from loss of water, as well as a break-down of cellular structures which helps release the lycopene and make it more bioavailable for us to absorb. Lycopene is a compound found in many fruits and vegetables, and is responsible for the colour of many yellow, orange and red fruits and vegetables and has been linked with improved cardiovascular outcome, alongside other health benefits including cancer.
- 600g tomatoes, large tomatoes sliced in half
- 10 sprigs of herbs of choice (I have used golden oregano and marjoram)
- 4 cloves of garlic, skin on
- 1 tbsp extra virgin olive oil
- Preheat the oven to 100°C fan, 110°C convection, gas mark 1/4
- Lay the tomatoes out on a large baking tray in a single layer with the herbs and garlic cloves. Drizzle over the olive oil onto all the tomatoes and slowly roast in the oven for 3 hours till sticky and concentrated.
- Remove and use immediately, or store in a container in the fridge for up to 5 days.