SLOW ROASTED TOMATOES WITH POMEGRANATE MOLASSES AND THYME
SIMPLE AND TANGY
This is incredibly simple to make and leave cooking for a few hours. The addition of pomegranate molasses transforms the tomatoes making them irresistibly sweet and tangy. They work well on toast (I had them with hummus and toasted seeds in the photo) or as an accompaniment with fish, meat, other grains and pulses etc. This recipe makes enough for roughly 2-3 portions so do double it if you need more than that.
INGREDIENTS:
400g mixed tomatoes
6 thyme sprigs
2 tbsp olive oil
1.5 tbsp pomegranate molasses
Salt & pepper
METHOD:
Preheat the oven to 150°c.
Chop the tomatoes into 2cm slices (into quarters, sixths or eighths depending on how large they are).
Place them skin side down in a baking tray and drizzle with the olive oil and pomegranate molasses.
Season well and tuck in the thyme sprigs.
Place in the oven and slowly cook for 2 hours until reduced and concentrated, ensuring there is still some juice at the bottom for drizzling later. Discard the thyme stalks and enjoy.
