When it comes to oven-roasted tomatoes, the wrinkles are where the flavour is!  In anticipation of a future post about slow cooked breakfasts, I thought I would share this pearler of a dish that will be welcome anytime you might eat brekkie.  (If the two-legged locusts are away, leftovers will keep in an airtight container in the fridge for several days, and they are delicious cold in salads or as condiments on a sandwich).

And, seriously, this is a zero spooner.  Little kids love it because of the mud pie factor – it works best if you actually get your hands dirty, and the steps are perfect for the L plate cook.  I use (egg-shaped) Roma tomatoes, cut length-wise to create a larger face for the goodies to be sprinkled on.  Sprinkle each thing on in order, and please don’t fret about it being neat and eye pleasing:

• olive oil – a couple of tablespoons drizzled or brushed on (use oil spray if you like but be liberal)
• soft brown sugar – use your hands to crumble the lumps and sprinkle about 2 to 3 tablespoons for a full baking tray
• fresh ground sea salt and black pepper to taste
• lots and lots of basil – this was fresh, but dry works nicely too, or you could go with oregano if you like a milder taste

You want the tomatoes to cook slowly to keep their shape, so in the oven at no more than 160°C.  An hour at least, but they will be fine for longer if you keep the heat down.  So if I am slow cooking various things for brekkie, I just whack these in an hour out from meal time, or longer if the other things are cooking at a lower heat.