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snacks and sides | Makes enough for 4 large jars
"This recipe is more of a principle – once you’ve rustled up a batch you’ll see what I mean," says Jamie. "The tomatoes go wonderfully soft, sweet and sticky, and can be used in all sorts of other dishes."
1. Preheat the oven to 100C. Halve the tomatoes and lay cut-side up in baking trays. Sprinkle lightly with sea salt, fleck a couple of garlic slices onto each and drizzle the lot with olive oil. Pop in the oven for 4 hours, or until soft and sticky.
2. Remove from the oven and leave to cool. Scatter with a few herbs – chives, mint, basil or fennel tops all work well – then layer up the tomatoes in sterilised jars. Top up with olive oil to cover, pop the lids on and keep in the fridge where they’ll sit for up to 2 weeks.
These are delicious on their own as a cheeky snack or try one of the following:
• For the best tomatoes on toast you’ll ever taste, squash a couple of tomatoes onto just griddled toast. Sprinkle with a little sea salt and baby basil leaves.
• Layer up some tomatoes with a scraping of butter and hot crispy bacon in white bread for the ultimate bacon sarnie.
• Fry sausages in a little oil; once golden, add a splash of balsamic, a squeeze of lemon and a few rosemary leaves. Keep cooking until dark and sticky. Remove from the pan, tip in a tin of lentils with 2 sliced garlic cloves, season with salt, pepper and a splash of red wine vinegar and warm through. Mush in 10 winegummy tomatoes, then serve with the sausages and a few extra fried rosemary leaves.
Recipe Jamie Oliver
Photo David Loftus
from Issue 12
ingredients• About 3.5kg large mixed tomatoes – enough to fill 2 trays
• 8 garlic cloves, finely sliced
• Olive oil
• A handful of soft herbs
• About 200ml extra-virgin olive oil