126 Slow roasting tomatoes caramelises the sugars and maximises a great summer flavour. These tomatoes can be eaten hot, warm or chilled. Serve them with roast meats or as part of an antipasto platter. Oven setting: CircoTherm® METHOD Line a baking tray with baking paper. Place tomatoes Serves: 6 cut side up on tray. Sprinkle with garlic cloves, thyme, Preparation time: 10 minutes paprika, sugar, salt and pepper. Drizzle with oil and Cooking time: Up to 1 hour vinegar. Level of difficulty: Easy Select CircoTherm® 130°C and place tomatoes in oven. Roast tomatoes for up to 1 hour or until soft and lightly INGREDIENTS golden. 6 large ripe tomatoes, stems removed and cut in half 1 bulb of garlic, separate cloves and leave skin on NOTE 1 tsp fresh thyme leaves Remember the garlic can be eaten and is great spread 1 tsp smoked paprika on crispy bread and topped with a tomato. 1 tbsp caster sugar 1 tsp salt Black pepper 2 tbsp olive oil 1 tbsp balsamic vinegar Slow roasted tom THE NEFF AUSTRALIA COOKBOOK SIDES