Slow-roasted tomato and harissa tartine

55 MINUTES | SERVES 4 | EASY |

VLC

Slow-cooked tomatoes (spiked with a few herbs and garlic) are a favourite of mine. Something magical happens inside the oven – the tomato flavour intensifies ten-fold to the point where it’s almost jammy. I love the creaminess of the burrata, which is similar to fresh mozzarella, but if you can’t find it then you could use cream cheese or even some smashed avocado.

plum tomatoes 6 large and ripe, halved

garlic 1 clove, crushed

thyme 2-3 sprigs, leaves picked, plus extra to serve

olive oil 1 tbsp

burrata 1 ball

sourdough 4 thin slices, toasted rose harissa or regular harissa 2 tbsp

• Heat the oven to 160C/fan 140C/gas 3 and line a baking tray with baking paper.

• Put the tomato halves in a bowl with the garlic, thyme and olive oil, then season – toss to make sure the tomatoes are well coated. Scatter over the lined tray, cut-side up, and roast in the oven for 45 minutes1 hour.

• To serve, spread the burrata on the toast, then spoon on some of the harissa. Top with the roasted tomatoes, then sprinkle over a little more thyme to serve.

SLOW COOKER

Put the tomato halves in your slow cooker, along with the garlic, thyme and olive oil, then season. Toss to make sure they are well coated, then make sure they’re all cut-side up. Put on the lid and cook on the high setting for 2 hours. Then follow step 3 as above.

PER SERVING 281 KCALS | FAT 15.3G

SATURATES 6.6G | CARBS 25.6G | SUGARS 8.4G

FIBRE 3.8G | PROTEIN 8.2G | SALT 1G