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Slow-roasted balsamic tomatoes with baby leeks and basil
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Total Time:
1 hour 10 minutes
1 hour 10 minutes
Easily elevate your dish with stunning roasted tomatoes.
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
Instructions:
- Preheat the oven to 170°C/325°F/gas 3. Cross-score the tops of the tomatoes. Spread garlic and basil on the bottom of an earthenware dish. Arrange tomatoes snugly on top, insert bay leaves into the scores, season, and weave leeks around them. Season leeks with salt and pepper by pressing with a rolling pin. Drizzle with balsamic vinegar and olive oil, then bake for an hour. Remove bay leaves before serving. Enjoy these versatile tomatoes as a side dish, in a salad, as a sauce, or over pasta.
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