100g sea salt flakes
4 - 6 plum tomato, halved
8 slices Iberico ham or prosciutto
handful black olive, Spanish or Kalamata
handful small-leaved flat-leaf parsley
olive oil, to serve
Heat oven to 140C/fan 120C/gas 1. Make a thick layer of salt on a baking tray, top with the tomatoes, cut-side up, then slowly roast for 3 hrs until they are semi-dried.
Remove from the salt and, if keeping for longer than a day, store in a sterilized jar completely submerged in olive oil.
To serve, arrange two slices of ham on each serving plate. Toss the tomatoes, olives and parsley in a little oil, then arrange in the center.
Recipe adapted from: Good Food