Slow-cooked tomatoes with basil

200 kcal or less basil black peppercorn black peppercorns herbes de provence mains make ahead olive oil over an hour slow-cook tomato tomato chutney tomato dish tomato nibbles tomato sauce tomato starter tomatoes

N/A

Makes enough to fill 3 x 500ml jars

Source

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 peppercorn

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.