Jamie Magazine
By Jamie Oliver
4 hrs 20 mins
Super easy
serves Makes enough for 4 jars
About the recipe
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.
Recipe From
Ingredients
3.5kg 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
200ml extra virgin olive oil
Method
- 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.
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