Slow-roasted olive oil tomatoes

Slow roasting proves that patience pays off! These tomatoes, accompanied with fragrant basil leaves and drizzled with olive oil and balsamic are bursting with flavour.

  • 5 mins preparation
  • 2 hrs cooking
  • Serves 6
  • Print


Slow-roasted olive oil tomatoes
  • 1 kilogram roma tomatoes, halved lengthways
  • 2 cloves garlic, finely sliced
  • 2 teaspoon brown sugar
  • 2 tablespoon balsamic vinegar
  • 1/3 cup olive oil
  • salt and pepper, to season
  • basil leaves, torn if large
  • mozzarella, to serve (optional)
  • rocket, to serve (optional)
  • bread, to serve (optional)


Slow-roasted olive oil tomatoes
  • 1
    Preheat oven to very slow, 120°C.
  • 2
    Arrange tomatoes, cut side up, on a large oven tray. Top each with a slice of garlic and sprinkle with sugar. Drizzle evenly with balsamic, then oil. Season to taste.
  • 3
    Bake 1 1/2-2 hours, until tomatoes collapse and shrivel slightly.
  • 4
    Scatter with basil. Serve with fresh mozzarella and rocket leaves or Italian bread.


Store leftovers in small jar and cover with olive oil. Keep sealed in fridge up to 1 week.

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