Slow Roasted Tomatoes with Rosemary Olive Oil

Ingredients

Olive Oil

4 large tomatoes

2 x Salthouse Himalayan Salt Blocks

Fresh Rosemary

Drizzle some olive oil into a bowl

Method

Slice the tomatoes in half and brush with the oil

Lay face down on the salt block

Finely chop a handful of rosemary

Sprinkle over the tomatoes

Place second salt block on top

Heat at 50 degrees Celsius for two hours