Slow-cooked tomatoes with basil

This Italian dish transforms small tomatoes into a flavourful preserve. Halved tomatoes are seasoned and slow-roasted for several hours until semi-dried and chewy, with basil added towards the end. They are then packed into jars and covered with warm, peppercorn-infused olive oil. The result is an intensely flavoured, versatile item suitable for a buffet, side dish, or snack, and it keeps in the fridge for up to a week.

• Time: 255 min
• Servings: 3

Source: Love2Feed

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