This recipe for Slow Roasted Balsamic Tomatoes with Smoked Paprika Almonds & Flatbreads is full of taste and textures and makes for the perfect starter or side dish.
Topped with jammy, slow-roasted tomatoes, this is a weekday or weekend dinner option perfect for any time of year. Step 1: Preheat the oven to 120°C/100°C fan/gas mark ½. Line a baking tray ...
Roast in the oven for about 45 minutes or until the vegetables are tender and slightly caramelised. While the tomatoes are roasting, chop the leftover jacket potatoes, skin on, into bite-sized pieces.
Add the oil in a stream blending all the time. Add the rosemary and pepper and season with salt. Place tomatoes in a baking dish. Drizzle over the oil and salt and cook in a 120oc oven for an hour.