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


  • 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


  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.

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