Slow-roasted tomatoes with oregano

  • 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.