Name: Slow-roasted tomato and harissa tartine
Total time: 55 min
Yield: Serves 4
Ingredients: 6 large and ripe plum tomatoes halved; 1 clove garlic crushed; 2-3 sprigs thyme leaves picked, plus extra to serve; 1 tbsp olive oil; 1 ball burrata; 4 thin slices sourdough toasted; 2 tbsp rose harissa or regular harissa

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Slow-roasted tomato and harissa tartine

Slow-roasted tomato and harissa tartine

Dean Edwards

Published: September 15, 2020 at 10:04 AM

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Serves 4

Easy

Total time: 55 mins

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Something magical happens inside the oven with this recipe – the tomato flavour intensifies ten-fold to the point where it’s almost jammy

Vegetarian

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Alternatives

Complete the dish

Try this slow-roasted tomato tartine recipe, then check out our tomato soup, tomato pasta, pan con tomate and more tomato recipes.

This slow-cooked tomato tartine recipe is adapted from Cook Slow: Light and Healthy by Dean Edwards. Dean says, ‘Slow-cooked tomatoes (spiked with a few herbs and garlic) are a favourite of mine. I love the creaminess of the burrata, which is similar to fresh mozzarella, but if you can’t find it then you could use soft cheese or even some smashed avocado.’

Ingredients

Nutrition

6 large and ripe plum tomatoes

halved
1 clove garlic

crushed
2-3 sprigs thyme

leaves picked, plus extra to serve
1 tbsp olive oil
1 ball burrata
4 thin slices sourdough

toasted
2 tbsp rose harissa or regular harissa

Nutrition: per serving

kcal281

low
fat15.3g
saturates6.6g
carbs25.6g
sugars8.4g
fibre3.8g
protein8.2g
salt1g

Method

step 1

Heat the oven to 160C/fan 140C/gas 3 and line a baking tray with baking paper.
step 2

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 minutes-1 hour.
step 3

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 instructions

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.

Recipe adapted from Cook Slow: Light and Healthy by Dean Edwards (£16.99, Hamlyn). Photographs by Kris Kirkham.

Head here for more ways with harissa

Harissa Hot Wings Recipe with Hazelnut Dukkah

Authors

Dean Edwards

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