Slow-cooked tomatoes with basil

Slow-cooked tomatoes with basil

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 3 hrs - 4 hrs

Skill level

Moderately easy

Servings

Makes enough to fill 3 x 500ml jars

Great as a dinner party starter and bursting with summer flavours

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, August 2006

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
joanneeland's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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!

Questions

Tips