A really easy sticky toffee pudding recipe 
Christmas treats to make with kids 
Best recipe for gingerbread – and everything you need to make it! 
Step-by-step: How to make chilli con carne 
6 delicious cauliflower recipes 
Chilli NON Carne Soup 
CHRISTMAS MEGA MIX 
Chicken Skewers 
Crispy Korma Salmon 
Brilliant Baked Cannelloni 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Cookery School
Slow-roasted balsamic tomatoes with baby leeks and basil
A brilliantly simple vegetable side dish
Would you rather see the UK version?
Would you rather see the US version?
Would you rather see the Australian version?
Would you rather see the German version?
Would you rather see the Dutch version?
Você prefere ver a versão em português?
Close
Slow-roasted balsamic tomatoes with baby leeks and basil
Serves 6
Cooks In1H 10M
DifficultySuper easy
Jamie's Kitchen
Tap For Method
Ingredients
- 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
Tap For Method
Jamie's Kitchen
Tap For Ingredients
Method
- 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.
Comments