Slow Roast Cherry Tomatoes in Basil infused oil

I wouldn’t exactly call this a recipe but these tomatoes are just brilliant in salads, pasta or on an anti pasti platter.


You up will need:

450g On the vine Cherry Tomatoes

Fresh Basil

Good quality olive oil.


1. Pre heat the oven to 130 degrees.

2. Cut the tomatoes in half and arrange on a large baking tray cut side up.

3. Sprinkle each half of tomato with a little sea salt then cook in the oven for 3 hours.

4. Allow the tomatoes to cool. They will be dehydrated but still a little soft.

5. In a Kilner jar place a couple of sprigs of fresh basil. Gently drop in the tomatoes then slowly pour in the olive oil ensuring all the tomatoes are covered.











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