SLOW-ROAST TOMATOES WITH IBERICO HAM & ARTICHOKES

Slow-roast tomatoes with Iberico ham & artichokes image

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

Provided by Good Food team

Time 3h20m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 185 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 3 milligram of sodium