Slow cooked tomatoes

These tomatoes can be used in a whole range of dishes. The choice of tomato type you use is entirely up to you – the smaller varieties such as cherry or plum are quicker to cook, and better to be used with canapes. Beef tomatoes are best served with baked eggs, or added to a ragu.

Ingredients
tomatoes – enough to fill a baking tray
2 or so cloves of garlic
fresh rosemary
fresh thyme
balsamic vinegar
extra virgin olive oil
salt, pepper to season

Method
Pre-heat the oven to 120 degrees celsius.
Halve the tomatoes, place on a baking tray, season with salt and pepper.
Slice enough garlic to place once slice on each tomato half.
Sprinkle over the rosemary and thyme, and pour enough balsamic vinegar and extra virgin olive oil to cover the tomatoes.
Place in the oven for a time between 2 and 4 hours, or as long as desired.
Serve.