Slow-cooked tomatoes with basil
Great as a dinner party starter and bursting with summer flavours
- Prep: 15 mins
Cook: 4 hrs
- Makes enough to fill 3 x 500ml jars
- Moderately easy
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
Method
-
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.
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