Sweet, sticky cherry tomatoes slow baked with fresh herbs. The flavour really intensifies with the long cooking! Serve on their own, as part of a salad, as a side dish with scrambled eggs for instance, or heaped on crusty bread as part of an antipasto platter.
15 cherry tomatoes, halved
2 tbsp extra virgin olive oil
1 tsp salt
1 tsp caster sugar
Ground black pepper
A handful thyme sprigs and/or rosemary sprigs
1/2 tbsp aged balsamic vinegar
Salad greens and Irish soda bread to serve
Preheat the oven the 130 degrees C. *
Place the tomatoes cut side down in baking dish, sitting them snugly next to each other. Scatter with the fresh herb sprigs. Sprinkle over the salt, sugar and black pepper. Pour over the extra virgin olive oil, making sure all the tomatoes are covered.
Place the tomatoes in the oven, then cook for 1.5 hrs or until the tomatoes are soft and slightly shriveled.
Remove from the oven, dress with the aged balsamic and leave to cool.
Serve at room temperature, as a side dish or salad.
Or as I did with radicchio lettuce and my Irish soda bread with black treacle: https://thequirkandthecool.com/2013/04/27/irish-soda-bread-with-black-treacle
*If you wanted to cook the tomatoes really slowly, cook at 100 degrees C for 2.5 – hours.