Slow-roasted balsamic tomatoes with baby leeks & basil

Balsamic Tomatoes & Baby Leeks

Serves 6

  • 12 plum tomatoes

  • 4 cloves garlic, peeled and finely sliced

  • 1 handful fresh basil, leaves picked and torn up

  • 12 fresh bay leaves

  • 12 baby leeks, trimmed and washed

  • sea salt

  • freshly ground black pepper

  • 200 ml balsamic vinegar

  • 2 tablespoons extra virgin olive oil

Preheat the oven to 170°C/325°F/gas 3.



Score the tops of the tomatoes with a cross. Take an earthenware dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it. Stand the tomatoes next to each other in the tray, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well. Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture. Weave the leeks in and around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated oven for an hour. Before serving, remove the bay leaves.



Try this: These tomatoes are great served as a vegetable dish, or as part of a warm salad. Also good as a base for soup, puréed to make a sauce or served over pasta.

Nutritional Information

Slow-roasted balsamic tomatoes with baby leeks & basil

A brilliantly simple vegetable side dish

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0 foodies cooked this
You can really get some mileage out of these impressive-looking, incredibly easy roasted tomatoes
Serves 6
1h 10m
Super easy
Method

This is one of those recipes that, apart from being damn tasty, is kind of slapdash but so easy to make and consistently good. You can really get some mileage out of it. The key things are to get yourself some best-quality plum tomatoes and buy some cheap balsamic vinegar, as you'll be using a lot of it.

Preheat the oven to 170°C/325°F/gas 3.

Score the tops of the tomatoes with a cross. Take an earthenware dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it. Stand the tomatoes next to each other in the tray, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well. Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture. Weave the leeks in and around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated oven for an hour. Before serving, remove the bay leaves.

Try this: These tomatoes are great served as a vegetable dish, or as part of a warm salad. Also good as a base for soup, puréed to make a sauce or served over pasta.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 120 6%
  • Carbs 14.2g 5%
  • Sugar 12.6g 14%
  • Fat 5.4g 8%
  • Saturates 1.0g 5%
  • Protein 2.2g 5%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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