Moroccan Slow Roasted Tomatoes

Tomato, 12, scored and core removed
Garlic, 8 cloves, peeled, chopped
Green chilli, 1-2, topped and tailed and deseeded, chopped
Olive oil, 1 cup
Red capsicum, 1, diced
Caster sugar, ¼ cup
Sweet paprika, 1 tbs
Salt, 1 tsp or to taste

Preheat oven to 185 degrees celsius, fan forced.

Place the tomatoes, core end down, in a circle around the perimeter of an oven proof dish with a lid.

Add the capsium, top with garlic, chilli, sugar, salt and paprika.

Pour over olive oil.

Place lid on the dish and cook in the oven for 40 minutes.

Remove dish from the oven, remove the lid and remove the tomato peel, using tongs.

Return to the oven, without the lid and cook for 90 minutes, check occasionally to ensure it doesn’t burn.

Great served with focaccia or challah, poached eggs or as the base for a middle easter themed tornachos.

Also very good for the sauce for deep dish pizza. It might work well with meatballs.

It is better to underdo rather than overdo the paprika.