Slow-roast tomatoes with Iberico ham & artichokes

• sea salt↗100g g

  flakes

• plum tomato↗4 - 6 4 - 6

  halved

• slices Iberico ham or prosciutto↗8 8
• artichokejar griddled jar griddled

  (we used Waitrose)

• black olive↗handful handful

  Spanish or Kalamata

• small-leaved flat-leaf parsleyhandful handful
• olive oil↗

  to serve

Step-by-step instructions

1. 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 sterilised jar completely submerged in olive oil.

2. 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 centre. Serve with some breadsticks.