Slow-roast tomatoes with Iberico ham & artichokes

Slow-roast tomatoes with Iberico ham & artichokes

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(2 ratings)

Prep: 20 mins Cook: 3 hrs


Serves 4
Oozing with flavours, this Mediterranean influenced dish is worth the time it takes to slow-roast your own tomatoes

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal185
  • fat16g
  • saturates3g
  • carbs5g
  • sugars4g
  • fibre3g
  • protein6g
  • salt3g
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  • 100g sea salt flakes
  • 4 - 6 plum tomato, halved
  • 8 slices Iberico ham or prosciutto



    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • jar griddled artichoke (we used Waitrose)
  • handful black olive, Spanish or Kalamata
  • handful small-leaved flat-leaf parsley
  • olive oil, to serve
    olive oil

    Olive oil

    ol-iv oyl

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


  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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Comments (4)

ruthlorrainebishop's picture

Excellent as a special starter added Manchego cheese very thinly sliced and small portion of home made quince jelly (membrillo)

julieblue's picture

Lovely-honest!! very simple to both make and put together for an interseting looking starter

renomate's picture

Definitely worth making this for the tomatoes alone, I'll never buy a jar of sundried again - delicious.

womble5's picture

excellent , nice and light but very tasty

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