Slow-Roasted Campari Tomatoes

Yesterday R and I were driving back from the driver's license office and stopped by at the local farmers market. To my delight, I found a bunch of poppy red Campari tomatoes. It has already started getting hot and sultry in the afternoons here and the sight of these juicy tomatoes was indeed gladdening.


The campari tomatoes are originally from Europe. These tomatoes have a very peculiar sweet flavour and are juicier than the more common varieties such as Roma/Plum tomatoes. As summer is already at our door, I decided to let the tomato-y earthy flavor linger in my kitchen for a bit!

Here is how I roasted the tomatoes:

You will need:

1. Campari tomatoes (Or any other variety)
   
2. A few garlic pods (Optional)
3. Olive oil
   
4. Dried basil and Fennel seeds (Saunf) (You can pick herbs of your choice or just leave the tomatoes as they are)
5. Sea salt
6. Pepper

Preheat the oven at 230 F. Wash and pat the tomatoes dry and cut into half. Prepare the baking tray/pan by lining it with aluminum foil. Place tomatoes cut side up on the lined baking tray. You can place garlic pods alongside the tomatoes. Brush/ drizzle olive oil on these. Sprinkle with sea salt, pepper and herbs of your choice.


Roast in the oven for 4-5 hours.


Let the tomatoes cool. Freeze and store in a zip-lock bag or mason jars. These will keep for up to 3-4 months in the freezer.