Slow-roast tomatoes

Ingredients (serves 6)
* 6 vine-ripened tomatoes
* 2 garlic cloves, sliced
* 1 tbs brown sugar
* 1 tbs balsamic vinegar
* 1 tbs olive oil
* 1 tbs torn fresh basil, to serve


Method
1. Preheat oven to 150°C.
2. Halve the tomatoes horizontally and place, skin-side down, on a baking tray. Add a piece of garlic to each half, sprinkle with the sugar and drizzle the vinegar and oil over the top. Season with salt and pepper and roast in the oven for 1 hour until softened and lightly charred. Set aside to cool.
3. Serve at room temperature garnished with the basil.

Source
delicious. - Page 50
Recipe by Valli Little