Semantics aside, oven roasting brings out the natural sweetness of the tomatoes and these are a perfect, lazy antipasto option because let’s face it, you’re probably too busy reading Hannah Horvath’s e-book or trimming your beard to concentrate in the kitchen.
What you’ll need:
Halve and chuck tomatoes in the oven skin side down on a baking dish with a drizzle of olive oil, salt, pepper and chopped basil. Season with salt and pepper and cook on about 90 degrees for 2.5-3.5 hours or until have reached desired (i.e. how shrivelled you want them) appearance.
Tiny rustic chopping board essential.