Slow-cooked tomatoes with basil
- Jane Hornby
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Makes enough to fill 3 x 500ml jars
More effort
Prep: 15 mins
Cook: 3 hrs - 4 hrs
A star rating of 4.5 out of 5.4 ratingsRate
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Great as a dinner party starter and bursting with summer flavours
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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3kg small tomatoes
from the vine, halved
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4 tsp herbes de Provence
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large bunch basil
leaves only
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500ml light olive oil
plus extra for drizzling
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2 tsp black peppercorn
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
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carbs0g
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sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 1
Heat oven to 140C/fan 120C/gas 1. Spread the tomato halves over 2 large baking trays, cut-side up. Season with salt and pepper, scatter with the herbes de Provence and drizzle with a little olive oil. Roast in the oven for about 3-4 hrs, or until semi-dried and intensely red. They should be dry in the middle and have a chewy texture – the best way to test is to try one. Place a small basil leaf or piece of torn basil on top of each tomato half for the final hour of cooking.
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step 2
Heat the oil and peppercorns in a saucepan. Pack into jars or heatproof containers (as before) and cover with the oil. Keep in the fridge for up to 1 week.
Recipe from Good Food magazine, August 2006
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A star rating of 4.5 out of 5.4 ratings
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