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Slow roasted tomatoes with garlic & sumac

May 2, 2010

Faced with an abundance of tomatoes Simon branched out from sugary desserts to make amazing slow roasted tomatoes in a variety of flavours. Featured here are garlic and sumac, but we also made herbed and some with zaatar (which were very good).

You’ll need

  • A whole heap of tomatoes (we made about a kg)
  • olive oil (enough to drizzle over)
  • few pinches of salt
  • same of pepper
  • a pinch of brown sugar
  • 3-4 cloves of garlic crushed or chopped
  • a few generous pinches of sumac (maybe a tablespoon all up)

To cook

Cut your tomatoes into eighths and place in a baking tray. Sprinkle with each of the ingredients listed above, and put in a slow oven for 1.5-2 hrs (around 100-120 degrees C).

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Sumac, preserved lemon & zaatar roasted chicken

Harissa

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