Slow roast garlic potatoes
Slow baked garlic tomatoes
PREPARATION TIME: 5MIN, (AND 45-50 MIN IN THE OVEN)
This is a fragrant garlic infused tomato dish that is an excellent side to any meat dish. The acid in the tomatoes cuts through and it goes to say that the better quality of tomatoes, garlic and olive oil, the better result.
In the summer when the tomatoes are fresh and ripe, the flavour is incredible, however I end up making it the most during the winter season as the cold sets in and I’m roasting meat more often than not.
My favourites are as a side for my garlic buttered roast chicken or with a good steak.
6 ripe tomatoes
500ml/ 2 cups Cold pressed organic extra virgin olive oil
6-8 cloves of garlic
Method: Wash and dry the tomatoes, and place them and the garlic cloves in a small skillet over low heat, before adding the oil. Its important that the heat is low so as to not fry the tomatoes, however it needs to be warm enough to bake. I warm up the oil over low heat on the stove top, before covering with a lid and popping the skillet in the oven at 100 Celsius/ for 45-50 min till the skin has a few wrinkles and they smell ever so lovely.
Serve warm as a side. I usually serve them with a roast chicken or a good steak, but they are aromatic and tasty addition to most meat dishes.