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
- Prep: 20 mins
Cook: 3 hrs
- Serves 4
- Easy
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
-
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.
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