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

Nutrition per serving

kcal 185
fat 16g
saturates 3g
carbs 5g
sugars 4g
fibre 3g
protein 6g
salt 3g

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

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.
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.