r two people have asked me about roasting tomatoes.
I first skin them, by covering them with boiling water and slipping the skins off.
Then cut them in half and place on a baking tray. I use baking paper then they don't stick to the pan.
Get your oven up to 200 degrees.
Sprinkle a little olive oil on each tomato, a touch of sea salt and plenty of torn up Basil.
You can add a little garlic if you wish.
Place them in the oven and leave for about an hour until the skins are blackening slightly around the edge.
Then cool and freeze, or just eat cold in a delicious salad, or make soup.
You get all the flavour in a very concentrated fashion, and the smell in the kitchen is gorgeous!
