baked tomatoes




I love tomatoes but both of our girls are allergic to tomatoes so we don't cook with them and often end up with a lot of very ripe tomatoes. My sister's baked tomatoes is a wonderful and very easy way to preserve them and also to add a little tomato flavour as topping on soup, pizza, salad, pasta, risotto etc.

This is how to make them:
1-1½ kg plum or cherry tomatoes cut into halves
olive oil
salt, pepper, a little sugar

Marinade:
½ dc white balsamic
2 dc olive oil
1 tsp acacia honey
1-1½ tsp dried thyme
1½ tsp dried oregano
½ tsp salt
pepper
1 clove of garlic

Bake tomatoes with olive oil, salt/pepper/a littel sugar at 130°C for 1½-2 hours.
Mix all ingredients for the marinade. Fill the baked tomatoes into jars and pour the marinade over them. Let them rest for a couple of days.