Pre-heat the oven to 120C/250F.

In a small bowl whisk together the crushed garlic, olive oil, Himalayan salt, Herbes de Provence, capers and pepper.

Cut the tomatoes in half and arrange them on a parchment-lined baking tray, cut side up. Spoon a bit of the mixture over each tomato, stirring as you go, because the garlic sinks to the bottom of the bowl.

Bake the tomatoes on a low heat for 4 to 6 hours. The longer you bake them, the more concentrated their flavour will be. Cool them before transferring to a platter. They can be served right away, refrigerated for a few weeks or used as part of my tomato and olive tapenade recipe.

Andy’s Sugar Safe® Tips

One of the most beneficial compounds of tomatoes is lycopene, which acts as a potent antioxidant in our bodies. According to research published in the Journal of Agriculture and Food Chemistry, 20021, the longer tomatoes are slow cooked, the higher their antioxidant activity. This makes slow-roasted tomatoes particularly beneficial.

  1. Dewanto V, Wu X, Adan K, Hai Liu R (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activityJournal of Agriculture and Food Chemistry 50(10) 3010-3014