Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Balsamic Tomatoes & Baby Leeks

Slow-roasted balsamic tomatoes

With baby leeks & basil

Balsamic Tomatoes & Baby Leeks

1 hr 10 mins
Super easy

serves 6

About the recipe

These tomatoes are great served as a vegetable dish, or as part of a warm salad. Also good as a base for soup, puréed to make a sauce or served over pasta.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie's Kitchen

Jamie's Kitchen

Ingredients

12 plum tomatoes

4 cloves of garlic, peeled and finely sliced

1 handful of fresh basil, leaves picked and torn up

12 fresh bay leaves

12 baby leeks, trimmed and washed

sea salt and freshly ground black pepper

200ml/7fl oz cheap balsamic vinegar

2 tablespoons extra virgin olive oil

Top Tip

The key things are to get yourself some best-quality plum tomatoes and buy some cheap balsamic vinegar, as you’ll be using a lot of it.

Method

  1. Preheat the oven to 170°C/325°F/gas 3.
  2. Score the tops of the tomatoes with a cross. Take an earthenware dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it. Stand the tomatoes next to each other in the tray, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well. Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture. Weave the leeks in and around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated oven for an hour. Before serving, remove the bay leaves.

Tags