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Slow-roast tomatoes with Iberico ham & artichokes

Slow-roast tomatoes with Iberico ham & artichokes

A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal185
fat16g
saturates3g
carbs5g
sugars4g
fibre3g
protein6g
salt3g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2008

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A star rating of 5 out of 5.2 ratings
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