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Slow-Roasted Tomatoes

Slow-Roasted Tomatoes

Reheat oven to 120°C. Fit a metal rack over a baking tray. Arrange tomato halves on rack, cut-side up. Brush with a generous quantity of oil, then sprinkle with salt, pepper and basil. Bake for 4–5 hours until tomatoes have shrunk and edges are shrivelled.