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roasted tinned tomatoes

_To repeat something I said elsewhere - the difference between a really good tin of tomatoes and a cheap supermarket own brand tin is phenomenal, and only a matter of a few pence.

For some reason, the idea of roasting tinned tomatoes never occurred to me until I read it in a book by Tom Norrington-Davies. It pays here to use the best quality tomatoes you can find - there'll be much less wasted juice than in the cheaper tins. I tend to use thyme rather than the rosemary specified and often add a couple of crushed garlic cloves.

4 tbsps olive oil
2 x 400g tins of tomatoes, drained of their juices
a good splash of balsamic vinegar
a good pinch of salt
leaves from 2 sprigs of rosemary

Mix all the ingredients together in a roasting tray and roast in a 180C/160C fan oven for 30 minutes or so or until the tomatoes are just beginning to caramelise and the juices are nicely concentrated.
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  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me