500 g (1 lb) plum tomatoes, halved lengthways
leaves from 2-3 thyme sprigs
1 tablespoon balsamic vinegar
salt and pepper
chopped parsley, to garnish
4 slices of wholemeal bread, 40 g (12 oz) each, to serve


1.Preheat the slow cooker if necessary. Arrange the tomatoes, cut sides the slow cooker pot, packing them in tightly in a single layer.
2.Sprinkle with the thyme, drizzle with the vinegar and season to taste. Cover and cook on low for 8-10 hours or overnight.
3.Toast the bread the next morning and place on 4 serving plates. Top with the tomatoes and a little of the juice and serve sprinkled with parsley.
4.FOR BALSAMIC TOMATOES WITH SPAGHETTI, follow the recipe above to cook the tomatoes, then chop them and mix with the cooking juices.
5.Cook 200 g (7 oz) dried spaghetti in a large saucepan of lightly salted boiling water according to the packet instructions until just tender, then drain and toss with the tomatoes.
6.Sprinkle each portion with 1 tablespoon freshly grated Parmesan cheese.

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