Slow-roasted Tomatoes

WONDERFUL with fish, or added to a salad.

SERVES 2 (170 CALORIES)

Handful of medium vine-ripened tomatoes, cut in half around the middle 2 tbsp olive oil 1 garlic clove, finely chopped 2 tsp fresh herbs, such as thyme or rosemary (or 1 tsp dried), leaves only PREHEAT the oven to 120c/100c fan/gas mark ½. Place the tomatoes in an ovenproof dish, cut-side up. Drizzle with the olive oil and scatter the garlic and herbs on top. Season well. Bake for 3½-4 hours, until they are soft and caramelised.