Slow-roasted tomatoes

Roasted tomatoes make a great side dish for lunch or dinner, and they take very little effort.

Just cut the tomatoes in half cross-wise (rather than top to bottom) and set out on baking paper on a baking tray. Roast at medium heat (about 170C) for about 15 minutes, until the tomatoes have started to soften and flatten out a little. Now's the time to brush/spoon on some seasoning. I find that if I add the seasoning before they have been cooked at all, it tends to slide off, unless the tomato surface is completely flat.

So, seasonings: I usually make up a mix of crushed garlic, black pepper, salt, brown sugar, balsamic vinegar and a little olive oil. Depending on my mood and what else we'll be eating them with, I might add dried basil or oregano, cumin or chilli.

Once you've added the seasonings, pop the tomatoes back in the oven for another 20 to 30 minutes. They're delicious warm or at room temperature.  Also great in sandwiches and burgers, especially with rocket!