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Slow Cooked Cherry Tomatoes

This recipe forms part of our Bruschetta Bar but can be used in so many different ways. It creates a rich thick tomato sauce that can be used on pasta with ricotta, to top a frittata or even just on toast. This will store for about a week in the fridge, so make a bit extra for a quick pasta dish during the week.

Makes about 250g


500g Ripe Cherry Tomatoes

1/3 good quality olive oil

1 tablespoon fresh thyme leaves

Salt and Pepper to taste

  1. Place the olive oil and tomatoes in a frying pan, over a medium heat.

  2. Once the pan is sizzling, add the thyme (be careful, it might spit) and season with salt and pepper.

  3. Reduce the pan to a low heat and cook for about 1 hour, stirring every 5 minutes or so, to stop it from catching.

  4. It’s ready once the tomatoes are falling apart and it has a thick consistency. Taste and add salt and pepper, if required.

  5. Allow the sauce to cool partly, or completely depending on what you are using it for. If you are using it for the bruschetta bar, allow it to cool completely and place it in a small bowl.

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