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35 minutes

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1 hour

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25 minutes

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1 hour

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40 minutes

Great value

Tomato soup with toasted cheesy melt

25 minutes

Slow-roasted tomatoes

2 hours

Slow-roasted tomatoes

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours

Ingredients

1 kg ripe, firm bright red tomatoes
a handful basil leaves
6 T olive oil
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 120°C. Halve the tomatoes and place cut side up on a baking tray lined with baking paper.

Tuck in the basil, moisten with olive oil.

Roast for 2 hours.

Cook's note:
Serve in a warm salad with the roast peppers, or on a slice of crusty bread.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Bhisto with fried eggs

Butter-bean mash

Quick chicken broth

Trout ceviche with pomegranate dressing

Pudlas with raita

Smashed burgers with caramelised onions

Drunken chicken with Mexican white rice

Ceviche with avocado and home-made tortilla chips

Warm “kabbouleh” salad

Indian corn dhal with chickpea fritters

Tomato soup with toasted cheesy melt

Slow-roasted tomatoes

Slow-roasted tomatoes

Ingredients

Method