Oozing with flavours, this Mediterranean influenced dish is worth the time it takes to slow-roast your own tomatoes
Prep:20 mins
Serves 4
100g sea salt flakes4 – 6 plum tomato, halved8 slices Iberico ham or prosciuttojar griddled artichoke (we used Waitrose)handful black olive, Spanish or Kalamatahandful small-leaved flat-leaf parsleyolive oil, to serve
STEP 1Heat 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 2To 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.
