Slow-cooked tomato salad

best tomatoesWith the sun (allegedly) around the corner, what could be more perfect than this so simple, almost-don’t-need-a-recipe for, slow-cooked tomato salad? This slow-cooked tomato salad is made in the warming drawer and is great if you have a glut of ripe tomatoes at this time of year. It’s tried and tested in her Roundhouse bespoke kitchen by Amy our lovely Kitchen Coach.
tomatoes 2Slow-cooked tomato salad
500g mixed tomatoes – we used heirloom
a good drizzle of extra-virgin olive oil
sea salt flakes and freshly ground black pepper
a few sprigs fresh oregano, leaves only, chopped – or a few pinches of dried
To serve
Some nice homemade dressing
Torn basil leaves
1 x ball burrata, if desired

  1. Begin by turning on the warming drawer to the highest setting (which is around 85-90°C, and allowing it to preheat whilst you prepare the tomatoes.
  2. Halve the smaller tomatoes, and quarter the large ones if you are using mixed sizes. Arrange, cut-sides up, on to a large baking tray.
  3. Drizzle generously with olive oil, then season well and scatter over the fresh or dried oregano.
  4. Place in the warming drawer for 4-6 hours, depending on how well ‘shrivelled’ you want the tomatoes to turn out!
  5. Arrange on to a serving platter, scatter over torn fresh basil leaves and drizzle over a little dressing. Delicious served with burrata and some crusty bread, or as an accompaniment to grilled meat or fish.

Serves 3-4