The juice is difficult to be rid of, so would be afraid of the thought of topping them with olive oil. They can be kept in the fridge for a few days or seperated with cooking paper and frozen... in freezer bags or tupperware.

Thanks guys. I can't imagine they take long to defrost?

Last edited by Jinglewaffle (Fri 08 Feb 13 8:52am)

If I am slow roasting tomatoes , I usually do so with small omatoes , all I do is cut the little tomatoes in half place them on a baking sheet wth the cut side uppermost, sprinkle them with thyme leaves and a little maldon salt .
I then put them into the oven at a low heat for quite a while and remove them whan I think they are semi dried.
I dont add oil or garlic as the tomatoes dry out.
http://www.jamieoliver.com/bloggers/vie … p?id=49954
these little tomates were semi dried in the oven but I took them outside to photograph as the light was better and I liked the green of the grass showing through the pyrex baking tray that I favour using.

Last edited by mummza (Fri 08 Feb 13 10:40pm)