8 ripe, medium-larger tomatoes
1 Tbs sea salt, plus extra for sprinkling
1 cup mixed fresh herb leaves (eg basil, parsley, sage or marjoram)
1 clove garlic, thinly sliced
1 Tbs brown sugar
2 Tbs olive oil
1 Tbs balsamic vinegar
freshly ground black pepper
Preheat oven to 225 degC. Halve the tomatoes horizontally & scatter the sea salt over the base of an ovenproof dish.
Bruise the herbs by rubbing bridfly in your hands. Scatter half over the salt. Place the tomatoes, skinside down, on to the herbs & salt before topping with the garlic.
Sprinkle over the sugar & drizzle with the oil & vinegar. Season with extra salt & black pepper, to taste.
Sprinkle the remaining herbs over the top. Place the tomatoes in the hot oven for 10 mins. Reduce the heat to 150 degC & continue to cook for 1-1/2 hours. Remove the pan from oven & allow to cool. Store tomatoes in a container, drizzled with any cooking juices from the pan. Cover & refrigerate for up to 4 days.