Slow-roast tomatoes with Iberico ham & artichokes

Name: Slow-roast tomatoes with Iberico ham & artichokes
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 100 grams sea salt flakes; 4 plum tomato, halved; 8 slices Iberico ham or prosciutto; 1 jar griddled artichoke (we used Waitrose); 1 handful black olive, Spanish or Kalamata; 1 handful leaved flat-leaf parsley; 1 serving olive oil, to serve

Slow-roast tomatoes with Iberico ham & artichokes is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. One serving contains 200 calories, 14g of protein, and 14g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced side dish. From preparation to the plate, this recipe takes roughly 3 hours and 20 minutes. Head to the store and pick up sea salt flakes, small-leaved flat-leaf parsley, olive oil, and a few other things to make it today.

Instructions

Heat oven to 140C/fan 120C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Tomato

Salt

Equipment you will use

Baking Pan

Remove from the salt and, if keeping for longer than a day, store in a sterilised jar completely submerged in olive oil.

Ingredients you will need

Olive Oil

Salt

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 centre.

Ingredients you will need

Artichoke