Tomates Provencale

PREP TIME: 15 minutes approx
COOK TIME: 40 minutes

Ingredients

This is a method rather than a recipe! For as many tomatoes as you want.
Submitted by Chrissy.
As many ripe but firm, medium to large tomatoes as you want.

Olive Oil

Salt

Freshly Ground Pepper

Dried Oregano (Italian please!) or fresh thyme or oregano

Castor Sugar
 


Directions

Preheat oven 190 C
 
Lightly oil a baking tray or gratin dish large enough to take the tomatoes (halved) in one layer.
 
Halve tomatoes, scoop out seeds and set to drain for ten minutes or longer.
 
Put tomatoes in oiled  dish / gratin cut side up.
 
Sprinkle with olive oil.
 
Season with salt and freshly ground pepper.
 
Sprinkle with a little castor sugar and dried oregano or fresh thyme or oregano chopped
 
Roast for about 40 minutes. Leave to cool a little before serving.
 
NB. Keeps in the fridge for 2 - days. Can be frozen if you have plenty and used to make a great pasta sauce!