Slow Roasted Tomatoes with Breadcrumbs, Marjoram & Capers

If your tomatoes plants are about to come into fruition then this is an excellent recipe to brush up on in anticipation. The bigger and riper the tomatoes the better, I've been using Coeur du Boeuf variety tomatoes from our local shop and they are perfect (budget toms won't have the same effect I'm afraid). This simple, slow roasted dish is an excellent accompaniment to a Sunday roast - you'll be scrabbling for a piece of bread to soak up all the delicious juices.

Serving Suggestions: alongside rare roast beef and balsamic & thyme whole roasted beetroot.

Difficulty Level: 1

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Ingredients:

Serves 4 as a side

• 4 large ripe tomatoes (ideally beef, or other large varieties), cut into 2cm slices

• 4 tbsp extra virgin olive oil

• Salt & Pepper

• 2 tbsp capers, roughly chopped

• 2 garlic cloves, minced

• 50 g coarse breadcrumbs (any leftover, slightly stale bread will do), seasoned with salt and pepper

• A handful of fresh marjoram leaves (oregano substitute)

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Method:

1. Preheat the oven to 230C/450F/gas mark 8.

2. Mix together the olive oil, minced garlic cloves, chopped capers, 1/2 a teaspoon of salt flakes (not table if possible!) and generous grind of black pepper. Set aside.

3. Brush a round baking dish (I used a 20cm ceramic dish) with olive oil. Layer the tomato slices and drizzle over the olive oil mix, ensuring the tomatoes are well coated. Cover the dish tightly with foil and bake for 45 minutes.

4. After 45 minutes, remove foil and sprinkle evenly with breadcrumbs and roughly torn marjoram leaves. Return to oven and bake uncovered for an additional 15 minutes until lightly browned. Serve hot.

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