Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Slow-roast tomatoes with Iberico ham & artichokes

Contains pork – recipe is for non-Muslims only
Oozing with flavours, this Mediterranean influenced dish is worth the time it takes to slow-roast your own tomatoes

  • Prep: 20 mins
    Cook: 3 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 185
  • Carbohydrates 5
  • Saturated Fat 3
  • Sugar 4
  • Protein 6
  • Fat 16
  • Fibre 3
  • Salt 3

Nutrition per serving

  • Calories 185
  • Carbohydrates 5
  • Saturated Fat 3
  • Sugar 4
  • Protein 6
  • Fat 16
  • Fibre 3
  • Salt 3

Ingredients

  • 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

Method

  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.

  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.

Suggested recipes from this collection...