I hate waste, so always try to think of ways to use everything up. This is a super quick user-up-er for tomatoes. If you have the chance to buy fresh tomatoes – particularly small cherry or plum ones – in bulk, do it. Because this is a super simple way to use them up. Even when they are slightly soft and past their salad best.
It’s this simple:
- Cut them in half and lay on a baking tray.
- Sprinkle over some really well chopped garlic and add a good crack of salt and pepper.
- Drizzle with olive oil and a few drops of balsamic vinegar.
- Bake at the bottom of a low oven, gas 3/120 fan for anywhere between 1 1/2 – 2 hours, depending on the size of them. And longer if they are regular salad size tomatoes.
That’s it. When they are done, remove and allow to cool. You could eat them warm with crusty bread (yum) or put them in an airtight jar, drizzle with a bit more oil and they will keep for up to a week in the fridge. I then add them to salads or use to top rice cakes (or crackers for those not trying to drop a dress size!) with cheese.