Fresh Basil Topped Slow Roasted Tomatoes

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Fresh Basil Topped Slow Roasted Tomatoes

Fresh Basil Topped Slow Roasted Tomatoes

Ingredients
Amounts given per 450g/1lb Fresh Tomatoes
1 tbsp Kentish Oils Cold Pressed Rapeseed Oil, plus extra for drizzling after roasting
1/2tsp Sea Salt Flakes
1/4tsp Freshly Ground Black Pepper
Small Handful Fresh Basil Leaves

Method
• Wash and dry the tomatoes.
• Cut large tomatoes in half and leaver smaller ones on the vine.
• Place the tomatoes on to a baking tray and drizzle over the oil.
• Sprinkle over with sea salt and freshly ground black pepper.
• Place in the centre of the oven and roast for 45 minutes.
• As soon as the tomatoes are cooked remove from the oven.
• Using a fish slice or slotted spoon to carefully transfer the roasted tomatoes to a serving plate.
• Roughly chop the basil leaves and scatter over the tomatoes.
• Finally drizzle a little oil over the tomatoes and leave until warm, not hot, before serving.

For the original recipe visit Feasting is Fun.