Slow-roast tomatoes with Iberico ham & artichokes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 100g sea saltflakes
- 4 - 6 plum tomatohalved
- 8 slices Iberico ham or prosciutto
- jar griddled artichoke(we used Waitrose)
- handful black oliveSpanish or Kalamata
- handful small-leaved flat-leaf parsley
- olive oilto serve
Nutrition: per serving
- kcal185
- fat16g
- saturates3g
- carbs5g
- sugars4g
- fibre3g
- protein6g
- salt3g
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.
