Slow-Roasted Balsamic Tomatoes With Leeks And Basil - cooking recipe

Ingredients

12 roma tomatoes
4 garlic cloves, peeled and finely sliced
12 fresh basil leaves, torn up
12 fresh bay leaves
3 leeks, trimmed and sliced thinly
1 teaspoon sea salt, to taste
3 teaspoons fresh ground black pepper, to taste
200 ml balsamic vinegar
2 tablespoons extra virgin olive oil

Preparation

Preheat oven to 170 degrees C/ 325 degrees F.
Cut an'X' into the top of each tomato.
Sprinkle the garlic and basil over the bottom of a baking dish that the tomatoes will fit neatly into.
Stand the tomatoes next to each other in the dish, on top of the garlic and basil.
Push the bay leaves into the top of the tomatoes and season with the salt and pepper.
Sprinkle the leeks in and around the tomatoes.
Pour over the balsamic vinegar.
Drizzle over the olive oil.
Bake in preheated oven for an hour.
Remove the bay leaves.
Serve.