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Slow-roasted balsamic tomatoes with baby leeks and basil

Jamie Oliver
  • 70 minutes
  • Serves 6

INGREDIENTS

12

Baby leeks

12

Bay leaves, fresh

4 cloves

Garlic

12

Plum tomatoes

200 milliliters

Balsamic vinegar

1

Black pepper, freshly ground

1

Sea salt

2 tbsp

Olive oil, extra virgin

1 handful

Fresh basil leaves picked and torn up