The flavour of ripe tomatoes is intensified as they roast slowly. Serve with grilled fish and meats or on an antipasto platter.
10 firm, ripe Roma (plum) tomatoes
8 garlic cloves, crushed
4 tablespoons caster (superfine) sugar
4 tablespoons torn basil leaves
4 teaspoons chopped oregano leaves
few drops good-quality balsamic vinegar
1. Preheat the oven to 140°C (275°F/Gas 1). Line two baking trays with baking paper. Slice each tomato lengthways into quarters and put the quarters in rows on the trays.
2. Mix the garlic with the sugar, basil, oregano and balsamic vinegar. Using clean fingers, put a little of the mixture onto the sides of each tomato quarter and season with salt and pepper.
3. Bake in the oven for 2½ hours. The tomatoes are ready when they are slightly shrivelled at the edge and semi-dried (they should still be soft in the middle). Eat warm or cold and store in the refrigerator.