Image by Amanda Mclauchlan
Ingredients (5)
- 1.5kg roma tomatoes
- 2 tbsp olive oil
- 3 tsp sea salt
- 2 tsp caster sugar
- 2 tbsp finely chopped fresh oregano leaves
Method
- Step 1 Preheat oven to 120C/100C fan-forced. Line 2 baking trays with baking paper.
- Step 2 Cut each tomato into 6 wedges. Place tomato, skin-side down, on prepared trays. Drizzle with oil. Sprinkle with salt, sugar and oregano. Roast for 4 hours. Cool to room temperature. Transfer to an airtight container. Refrigerate, covered, for up to 3 days.