Roasted Tomatoes with Black Garlic
Using Alexandra's Black Garlic Salt
1 dozen vine tomatoes, sliced in half Olive oil Cloves from one head of garlic, separated but not peeled 3 T rosemary, thyme or basil, finely chopped Alexandra’s Black Garlic Salt Pepper
Heat oven to 100ºC. Rub a little olive oil on the bottom of a roasting pan. Toss tomatoes and garlic with a generous splash of olive oil and sprinkle with herbs, black garlic salt and pepper. Turn the tomatoes so they are cut side up in the pan and place garlic cloves, unpeeled between tomatoes. Cook for 3-4 hours, checking every hour and remove the garlic cloves after about an hour.
Put the garlic aside to cook, then slip them off their peel.
Tomatoes are done when you are satisfied with their texture. You can leave them plump and juicy, or leave them in to caramelize.
Sprinkle with more Black Garlic Salt and enjoy!
Recipe inspired by Something New For Dinner Photography & styling by Emma Kinsella