“This recipe is more of a principle – once you’ve rustled up a batch you’ll see what I mean. The tomatoes go wonderfully soft, sweet and sticky, and can be used in all sorts of other dishes. ”
- 3.5 kg large ripe mixed tomatoes
- 8 cloves of garlic
- olive oil
- ½ a bunch of fresh soft herbs , such as chives, mint, basil or fennel tops
- 200 ml extra virgin olive oil
- Preheat the oven to 100ºC/210ºF/gas ¼.
- Halve the tomatoes and lay them cut-side up in two baking trays. Sprinkle lightly with sea salt.
- Peel and finely slice the garlic, then fleck a couple of garlic slices onto each tray. Drizzle the lot with olive oil.
- Pop in the oven for 4 hours, or until soft and sticky. Remove from the oven and leave to cool.
- Roughly chop and scatter with a few herbs, then layer up the tomatoes in sterilised jars.
- Top up with extra virgin olive oil to cover, pop the lids on and keep in the fridge where they’ll sit for up to 2 weeks.
Source: Jamie Oliver