Slow Roasted Balsamic Tomatoes with Baby Leeks and Basil

Serves: 2 | Preparation Time: 20 min


  • 3 tomatoes
  • 1 clove of garlic, peeled and finely sliced
  • 10 leaves of fresh Thai basil, leaves picked and torn up
  • Bay leaves
  • 4-5 baby leeks, trimmed and washed
  • Sea salt and freshly ground black pepper
  • 50ml/7fl oz cheap balsamic vinegar
  • 1 tablespoons extra virgin olive oil


Score the tops of the tomatoes with a cross. Take an earthenware dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it.

Stand the tomatoes next to each other in the tray, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well.

Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture.

Cut the leeks into about three and place around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated 180 deg oven for an hour. Before serving, remove the bay leaves. 

Try this: These tomatoes are great served as a vegetable dish, or as part of a warm salad. Also good as a base for soup, puréed to make a sauce or served over pasta.

Recipe by Jamie Oliver




Balsamic roasted Dutch carrots & onions

Serves: 4 | Preparation Time: 40 min


  • 1 bunches baby (Dutch) carrots, scrubbed, ends trimmed to 3cm
  • 2onions, peeled, quartered
  • 1 tbs extra virgin olive oil
  • 20g (1/4 cup, lightly packed) brown sugar
  • 1 tbs balsamic vinegar


Preheat oven to 190°C. Line a large roasting pan with non-stick baking paper. Place the carrots, onion and oil in a large bowl and gently toss until well coated. Arrange carrots and onion, in a single layer, in the lined pan. Roast in oven for 20 minutes or until tender. Sprinkle over the sugar and vinegar and gently toss to coat. Roast for a further 25-30 minutes or until vegetables are tender and caramelised. Season with salt and pepper to serve.

Spinach Salad with Warm Balsamic Walnut Dressing

Serves: 4 | Preparation Time: 15 min


  • 1 Bunch spinach or 200g baby spinach (washed, drained)
  • 200g sliced mushrooms
  • 100g crumbed fetta
  • half brown onion or shallots, thinly sliced
  • 8 slices bacon
  • 1 Cup walnuts, coarsely-chopped
  • 0.5 Cup balsamic vinegar
  • 0.5 Cup really good olive oil
  • 1 tsp sea salt
  • 0.5 Tsp ground black pepper
  • 2 hardboiled eggs, quartered


Toss spinach, mushrooms, fetta and onion in large bowl and set aside.

Cook bacon in large skillet on medium heat to desired crispness, turning frequently.

Drain bacon on paper towels, crumble and set aside. Add walnuts to tablespoon of hot oil in pan. Cook 1 to 2 minutes or until lightly browned. Stir in vinegar, oil, salt and pepper.

Cook 30 seconds to heat thoroughly. Pour hot dressing over salad and toss to coat.

Top with eggs and sprinkle with reserved bacon.