Makes 4 portions
Prep time: 5 minutes
Cooking time: 4 minutes + resting time
of which sugars: 3.6g
• 500g ripe tomatoes
• Rapeseed oil spray
• Pinch sea salt
1tsp fennel seeds
• 2 sprigs fresh thyme - optional
Pre-heat the oven to 220C, 475 F, Gas Mark 9
Line a heavy baking tray with parchment.
Quarter the tomatoes and lay them skin side down on the baking tray in one even layer.
Spray lightly with the oil spray and sprinkle over the sea salt, fennel seeds and fresh thyme if using.
Place them onto the top shelf in the oven and cook for 4 minutes, turn the oven off and leave the tomatoes to cook in the residual heat for at least 5-6 hours or ideally overnight.
When the tomatoes are cooked, transfer them to a plastic airtight container and store in the fridge.
They will keep for 4-5 days.
TIP: Amazing served in salads, in a tuna sandwich or just on their own as a quick snack