Slow-roast tomatoes with Iberico ham & artichokes
Oozing with flavours, this Mediterranean influenced dish is worth the time it takes to slow-roast your own tomatoes
2
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook min 3 hrs
- 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.
- 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.
Per serving
185 kcalories, protein 6g, carbohydrate 5g, fat 16 g, saturated fat 3g, fibre 3g, salt 3 g
Recipe from Good Food magazine, July 2008.
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http://www.bbcgoodfood.com/recipes/6670/
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Ingredients
- 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
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5
ratings
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook min 3 hrs
Ingredients
- 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
Per serving
185 kcalories, protein 6g, carbohydrate 5g, fat 16 g, saturated fat 3g, fibre 3g, salt 3 g
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18 November 2008
sue commented on this recipe
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28 January 2009
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20 May 2009
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