This is a delicious side dish to compliment any meal whether it is a braai, a dinner or lunch time meal.  Rather than the boring old uncooked tomatoe, why not give this dish a try.

Slow Roasted Tomatoes

INGREDIENTS

  • 1 kg ripe, firm bright red tomatoes
  • a handful basil leaves
  • 6 T coconut oil
  • sea salt and freshly ground black pepper, to taste

COOKING INSTRUCTIONS

Preheat the oven to 120°C. Halve the tomatoes and place cut side up on a baking tray lined with baking paper.

Tuck in the basil, moisten with coconut oil.

Roast for 2 hours.

Cook’s note:
Serve in a warm salad with the roast peppers, and warm chicken or beef strips.