A delicious recipe featuring Slow-roasted tomatoes with Iberico ham & artichokes

Ingredients

• 1/2 cup sea salt flakes
• 4 - 6 plum tomato, halved
• 8 slices 5J Iberico ham 
• jar artichokes
• handful black olives, Spanish or Kalamata
• handful small-leaved flat-leaf parsley
• olive oil, to serve

Method

1. Heat oven to 140C/fan 120C/gas 1. Make a thick layer of salt on a baking tray, top with the tomatoes, cut-side up, then slowly roast for 3 hrs until they are semi-dried. Remove from the salt and, if keeping for longer than a day, store in a sterilized jar completely submerged in olive oil.

2. To serve, arrange two slices of ham on each serving plate. Toss the tomatoes, artichokes, olives and parsley in a little oil, then arrange in the center. Serve with some breadsticks.

The result is is delicious tasting slow-roasted tomatoes with Iberico Ham that you can serve as an aperitif at your next get-together.

Recipe from Good Food magazine, July 2008