Over the weekend I visited the farmers markets to see them selling these brown paper bags FILLED with cherry tomatoes. I flipping LOVE tomatoes. Fresh, roasted, pureed, in anything. I'm like a wanna be Italian and I'm proud of it. It's obviously easy to go and buy a bunch of tomatoes but these things go off after a while and I needed a way to keep them going a little longer.

Enter - slow roasting.

After using the below technique, I stored these in the fridge and I've added them to salads, mixed them through quinoa bowls and simply ate them straight from the fridge when I needed a snack.

Enjoy!

A whole lot of cherry tomatoes
1-2 tbs extra virgin olive oil
salt & pepper

Pre-heat your oven to 125 degrees - the trick of getting these just right is a low temperature for a long time.

Chop your chosen tomatoes in half, you can use whatever type you like, but the bigger they are the longer you want to bake them, or just turn up the heat a little.

Spread them on a lined baking tray and drizzle over some good extra virgin olive oil.

Sprinkle over some salt & pepper.

Bake for at least 3 hours, I did these for 4.

Store in a container in the fridge.