Wine-gummy tomatoes

Name: Wine-gummy tomatoes
Total time: 4 h 20 min
Yield: Makes enough for 4 jars

Layered up with herbs & oil

“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. ”

Serves Makes enough for 4 jars

Cooks In4H 20M

DifficultySuper easy

Nutrition per serving

Calories 141 7%
Fat 12.2g 17%
Saturates 1.9g 10%
Sugars 5.7g 6%
Protein 1.5g 3%
Carbs 6.1g 2%

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

Tap For Method

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

Tap For Method

Jamie Magazine

By Jamie Oliver

Tap For Ingredients

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.