This slow-cooked tomato tartine recipe is adapted from Cook Slow: Light and Healthy by Dean Edwards. Dean says, ‘Slow-cooked tomatoes (spiked with a few herbs and garlic) are a favourite of mine. I love the creaminess of the burrata, which is similar to fresh mozzarella, but if you can’t find it then you could use soft cheese or even some smashed avocado.’
Ingredients
- plum tomatoes 6 large and ripe, halved
- garlic 1 clove, crushed
- thyme 2-3 sprigs, leaves picked, plus extra to serve
- olive oil 1 tbsp
- burrata 1 ball
- sourdough 4 thin slices, toasted
- rose harissa or regular harissa 2 tbsp
Method
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Step 1
Heat the oven to 160C/fan 140C/gas 3 and line a baking tray with baking paper.
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Step 2
Put the tomato halves in a bowl with the garlic, thyme and olive oil, then season – toss to make sure the tomatoes are well coated. Scatter over the lined tray, cut-side up, and roast in the oven for 45 minutes-1 hour.
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Step 3
To serve, spread the burrata on the toast, then spoon on some of the harissa. Top with the roasted tomatoes, then sprinkle over a little more thyme to serve.
Slow cooker instructions
Put the tomato halves in your slow cooker, along with the garlic, thyme and olive oil, then season. Toss to make sure they are well coated, then make sure they’re all cut-side up. Put on the lid and cook on the high setting for 2 hours. Then follow step 3 as above.
Recipe adapted from Cook Slow: Light and Healthy by Dean Edwards (£16.99, Hamlyn). Photographs by Kris Kirkham.
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Nutritional Information
- Kcals 281
- Fat 15.3g
- Saturates 6.6g
- Carbs 25.6g
- Sugars 8.4g
- Fibre 3.8g
- Protein 8.2g
- Salt 1g
