Slow-cooked tomatoes

Ingredients

• 6 medium vine tomatoes 
• 2  garlic cloves 
• 4 servings rosemary leaves 
• 4 servings sherry vinegar 
• 4 servings balsamic vinegar 
• 4 servings olive oil 

Equipment

• oven
• roasting pan

Directions

1. Can be made up to 2 days ahead.
2. Heat oven to 120C/fan 100C/gas . Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Peel the garlic cloves and slice very thinly into slivers. Put a sliver on each tomato, season and scatter over thyme or rosemary leaves.
3. Sprinkle each with sherry vinegar, then with balsamic vinegar and finally with olive oil.
4. Bake for 2-3 hrs until soft and slightly shrivelled.
5. Remove and cool.