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    Slow-roasted tomatoes with oregano

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    Slow-roasted tomatoes with oregano

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 1 hours
    • Total time: 1 hour 15 minutes

    Serves: 6


    2 x 300g packs Waitrose Red Choice Vine Tomatoes, halved
    1 large clove garlic, finely chopped
    1 tsp fresh finely chopped oregano
    Pinch of sugar
    2 tbsp extra virgin olive oil


    1. Preheat the oven to 170°C, gas mark 3. Spread the tomatoes over a shallow tray, cut-side up. Add the garlic and chopped oregano, pressing them into the cut sides of the tomato. Season with a pinch of sugar, sea salt and freshly ground pepper. Drizzle over the olive oil and roast for 1 hour, until soft.

    2. Serve with either chicken Milanese or citrus & fennel sea bass.

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