26 Jun Slow Cooked Tomato Salad Recipe
Our Slow Cooked Tomato Salad recipe is perfect for hot summer days. Make your own in your bespoke Roundhouse kitchen from the deliciously sweet tomatoes that are available at this time of year. In our occasional series, kitchens for serious cooks, we’ve created a seasonal mouthwatering recipe for a Slow Cooked Tomato Salad.
Sweet tomatoes are a delicious treat during the summer months, so make the most of them while they are available. We used Heritage tomatoes for our super easy recipe but any lovely summer tomatoes will do. slow cooked tomatoes taste delicious with burrata and some crusty bread, or as an accompaniment to grilled meat or fish. Make the most of your beautiful and practical Roundhouse luxury kitchen and get cooking!
Follow our tasty step by step recipe for a Slow Cooked Tomato Salad, created by Roundhouse home economist, Amy Knight.
Slow-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
- Begin by turning on the warming drawer to the highest setting (which is around 85°C), and allowing it to preheat whilst you prepare the tomatoes.
- 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.
- Drizzle generously with olive oil, then season well and scatter over the fresh or dried oregano.
- Place in the warming drawer for 4-6 hours, depending on how well ‘shrivelled’ you want the tomatoes to turn out!
- 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.