January 16, 2015
10 hrs 5 mins
4 tomatoes, cut in half
1 teaspoon fresh thyme
1 teaspoon fresh pink rosemary
1 teaspoon salt flakes
1 teaspoon sugar
1Line the slow cooker with baking paper and lay out the tomatoes skin side down in a single layer.
3Finely chop together fresh thyme, rosemary, salt flakes and sugar and sprinkle over each halved tomato.
5Place a tea towel under the lid and cook on high for 10 to 11 hours or until tomatoes are the desired colour and feel. If using cherry or small tomatoes, adjust time accordingly.
7Remove from slow cooker, allow to cool, then cover with olive oil.
9Store in the fridge.
Submitted by Christy Roth
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