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Member recipe

Slow baked tomatoes

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Serves 1 - 6 Portions

A simple antipasti to throw through salads or chopped to intensify dishes

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  • 10 over-ripe tomatoes
  • 3 cloves of garlic, finely chopped
  • good spring of fresh thyme, finely chopped
  • 50ml olive oil
  • ground black pepper


    1. wash the tomatoes and drain, cut in half and then each half into 3. cut out the white cores and place skin side down on a metal oven tray.
    2. mix the garlic, thyme, pepper and olive oil together and mix well. drizzle the mixture over the tomatoes evenly. place in a preheated oven at 50c for 4 to 6 hours or until dry and shrivelled.
    3. To store; keep in an air tight container or jar, topped up with olive oil.

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