Slow-cooked tomatoes with basil
By Jane Hornby
Great as a dinner party starter and bursting with summer flavours
- Prep:15 mins
Cook:4 hrs
- More effort
Nutrition per serving
- kcal 0
- fat 0g
- saturates 0g
- carbs 0g
- sugars 0g
- fibre 0g
- protein 0g
- salt 0g
Ingredients
- 3kg small tomatoes, from the vine, halved
- 4 tsp herbes de Provence
- large bunch basil, leaves only
- 500ml light olive oil, plus extra for drizzling
- 2 tsp black peppercorns
Method
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.
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.