Slow-cooked tomatoes with basil

Slow-cooked tomatoes with basil

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(3 ratings)

Prep: 15 mins Cook: 3 hrs - 4 hrs

More effort

Makes enough to fill 3 x 500ml jars
Great as a dinner party starter and bursting with summer flavours

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 3kg small tomatoes, from the vine, halved
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tsp herbes de Provence
  • large bunch basil, leaves only
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 500ml light olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp black peppercorn

Method

  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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Comments (8)

lynglover2002's picture

When I make these, I use medium-size local plum tomatoes, halve them (through the stem) and use the end of a small spoon to scoop out the pips. Then I lay them face-down on a clean tea towel for at least an hour to drain a bit. Pat dry, lay face-up on baking trays, drizzle with a little olive oil, sprinkle on garlic and thyme and cook at lowest setting for around 3 hours. I have a fan oven so I use a small folded cloth to prop the door open a bit, so the steam can escape. Cool when cooked, pop into sterilised jars with chilli flakes, sliced garlic and a few fresh thyme sprigs, completely cover with olive oil (I use light), and put lids on. Shake well, open and top up again with oil so everything is under the surface of the oil. Tap jars to allow any trapped air to rise to the top, job done! I have kept mine for months and months (nothing like a taste of summer at the Boxing Day buffet!) and when a jar is empty of tomatoes I strain the leftover oil into a bottle and use it as a salad dressing with a drizzle of good balsamic - no point in wasting all that beautiful flavoured oil.

FrancisNortonWandsworth's picture

Hi Lynn, that looks so tasty. I've tried to turn your comment into a complete recipe (below) - have I left anything out? Thanks, Francis.

(from http://www.bbcgoodfood.com/recipes/2462/slowcooked-tomatoes-with-basil#c...)

Slow cooked Tomatoes in Jars
When I make these, I use medium-size local plum tomatoes. I have kept mine for months and months (nothing like a taste of summer at the Boxing Day buffet!) and when a jar is empty of tomatoes I strain the leftover oil into a bottle and use it as a salad dressing with a drizzle of good balsamic - no point in wasting all that beautiful flavoured oil.

Ingredients:
3kg ripe tomatoes
Sliced garlic
Chilli flakes
Thyme

Method:
Halve tomatoes (through the stem) and use the end of a small spoon to scoop out the pips. Then lay them face-down on a clean tea towel for at least an hour to drain a bit.
Heat oven to 140C/fan 120C/gas 1.
Pat tomatoes dry, lay face-up on baking trays, drizzle with a little olive oil, sprinkle on garlic and thyme and cook at lowest setting for around 3 hours. I have a fan oven so I use a small folded cloth to prop the door open a bit, so the steam can escape.
Cool when cooked, pop into sterilised jars with chilli flakes, sliced garlic and a few fresh thyme sprigs, completely cover with olive oil (I use light), and put lids on. Shake well, open and top up again with oil so everything is under the surface of the oil. Tap jars to allow any trapped air to rise to the top, job done!

BC-S's picture
2.5

I could not make these at all. I think the tomatoes were too big as they were in the oven for nearly 4.5 hours and actually started to burn around the edges but were still completely wet inside.

I did keep them however, until the following day and instead of binning them I diced a few cloves of garlic and sprinkled on the top before roasting them again in the oven for 30 mins and cooled. Chopped the tomatoes into very small shreds, added avocado, a tbsp of balsamic vinegar, tbps olive oil, a good squeeze of lemon juice (about half the lemon) and chopped rocket and mixed it all together with some salt and pepper. I served it as a sort of dip with toasted pitta bread.

The flavour of the tomatoes was fabulous! really rich and full. I would actually make this again, but by just roasting them I think rather then trying to dry them, as it is far too long to wait for the oven!!

joanneeland's picture
5

made these as Christmas gifts and doubled the recipe(might as well make a big batch if the oven is going to be on that length!). didn't have herbes de provence so used dried thyme instead and lemon and rosemary olive oil. Very well received by all. I kept a jar back for myself and they really are bursting with tomato flavour. Perfect on pizza, in wraps and salads. Mine kept for about 2 weeks before looking a bit off. highly recommended and a great gift.

mrsfitz79's picture

I would also like to know if packed in sterilised jars will they keep longer? Anyone?

mrsfitz79's picture

I would also like to know if packed in sterilised jars will they keep longer? Anyone?

weeann's picture

would these last longer if packed into sterilised kilner jars and sealed?

sylveb's picture
5

These tomatoes are amazing and the perfect answer for a busy mum wanting to impress! Use with salad, pasta, rice - i used some last week over fine beans. The oil you're left with in the jar is scrummilly tomatoey and smells divine. Use it in cous cous or on it's own over a bag of washed salad. I'm just making my second batch and some extra to give away! Oh, and they keep for ages as well - so they're always there on the shelf when you need something to jazz up cheese and biscuits!

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