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    Marinated Slow-Roast Tomatoes

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    Marinated Slow-Roast Tomatoes

    • Vegetarian

    Serves: 6


    • 3 cloves garlic, sliced
    • 2 shallots, finely sliced
    • ½ teaspoon ground coriander
    • ¼ teaspoon ground cinnamon
    • Pinch of ground cloves
    • Pinch of sugar
    • Salt and freshly ground black pepper
    • 12 plum tomatoes, halved
    • 4 tablespoons extra virgin olive oil, plus extra for serving
    • 1 tablespoon finely chopped parsley


    1. Preheat the oven to 140°C/gas 1. Put the garlic and shallots in a bowl with the spices, sugar, salt and pepper. Add the tomatoes and oil and mix.
    2. Arrange the tomatoes, cut side up, on a roasting tray and scatter the shallot and garlic over them. Roast for 1½ hours on a low shelf or until meltingly tender.
    3. Transfer to a serving dish, sprinkle with parsley and drizzle with a little extra olive oil. Eat at room temperature.

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