Slow-cooked tomatoes with basil
Great as a dinner party starter and bursting with summer flavours
Difficulty and servings
Makes enough to fill 3 x 500ml jars
Preparation and cooking times
Prep 15 mins
Cook 3 hrs - 4 hrs
Vegetarian
- 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.
- 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.
http://www.bbcgoodfood.com/recipes/2462/
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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
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Difficulty and servings
Makes enough to fill 3 x 500ml jars
Preparation and cooking times
Prep 15 mins
Cook 3 hrs - 4 hrs
Vegetarian
Packed with flavour
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
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
