Slow-cooked tomatoes with basil

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


  • 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


  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.

  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.

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