16 large Roma tomatoes
NOMU Sea Salt and Black Pepper
3 tbsp chopped fresh thyme
2 tsp NOMU One for all Grinder
NOMU Extra Virgin Olive Oil, for preserving
Preheat the oven to 140˚C.
Quarter the tomatoes lengthways and lay skin side down on a baking tray. Sprinkle each piece of tomato with salt, pepper, thyme and NOMU One for All. Place in the oven and roast for 3 – 3½ hours, checking occasionally that the tomatoes are not burning around the edges.
Remove the tomatoes from the oven, place onto a cooling rack and allow to cool completely. Place in an airtight sterilized glass jar covered with Olive Oil and allow to marinate for 24 hours before using.
16 large Roma tomatoes
NOMU Sea Salt and Black Pepper
3 tbsp chopped fresh thyme
2 tsp NOMU One for all Grinder
NOMU Extra Virgin Olive Oil, for preserving
Preheat the oven to 140˚C.
Quarter the tomatoes lengthways and lay skin side down on a baking tray. Sprinkle each piece of tomato with salt, pepper, thyme and NOMU One for All. Place in the oven and roast for 3 – 3½ hours, checking occasionally that the tomatoes are not burning around the edges.
Remove the tomatoes from the oven, place onto a cooling rack and allow to cool completely. Place in an airtight sterilized glass jar covered with Olive Oil and allow to marinate for 24 hours before using.
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