Slow-roast tomatoes with Iberico ham & artichokes
- Good Food team
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Serves 4
Easy
Prep: 20 mins
Cook: 3 hrs
A star rating of 5 out of 5.2 ratingsRate
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Oozing with flavours, this Mediterranean influenced dish is worth the time it takes to slow-roast your own tomatoes
Easily doubled
Easily halved
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Ingredients
Nutrition
Units:
MetricUS
-
100g sea salt
flakes
-
4 - 6 plum tomato
halved
-
8 slices Iberico ham or prosciutto
-
jar griddled artichoke
(we used Waitrose)
-
handful black olive
Spanish or Kalamata
-
handful small-leaved flat-leaf parsley
-
olive oil
to serve
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Nutrition: per serving
- kcal185
- fat16g
- saturates3g
- carbs5g
- sugars4g
- fibre3g
- protein6g
- salt3g
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Method
-
step 1
Heat oven to 140C/fan 120C/gas 1. Make a thick layer of salt on a baking tray, top with the tomatoes, cut-side up, then slowly roast for 3 hrs until they are semi-dried. Remove from the salt and, if keeping for longer than a day, store in a sterilised jar completely submerged in olive oil.
-
step 2
To serve, arrange two slices of ham on each serving plate. Toss the tomatoes, artichokes, olives and parsley in a little oil, then arrange in the centre. Serve with some breadsticks.
Recipe from Good Food magazine, July 2008
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A star rating of 5 out of 5.2 ratings
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