Slow-roasted tomatoes with potato skordalia and capers recipe

A traditional Greek dish, skordalia is a thick purée of potatoes (and occasionally nuts and soaked stale bread), whipped with olive oil and flavoured with garlic.

Prep time: 15 minutes | Cooking time: 45 minutes

SERVES

Four as a starter or side dish

INGREDIENTS

• 12 large plum tomatoes

• 3 tbsp olive oil

• 1 tbsp balsamic vinegar

• 2 tsp harissa (optional)

• 2 tsp caster sugar

For the dressing

• ½ tbsp lemon juice

• 3 tbsp extra-virgin olive oil

• 1½ tbsp capers, rinsed of salt or brine and patted dry

• ½ tbsp white balsamic vinegar

For the skordalia

• 500g potatoes, peeled and halved/quartered into even pieces

• 2 garlic cloves, grated to a purée (you can use more if you want)

• 1 tbsp white-wine vinegar

• 175ml extra-virgin olive oil

• Lemon juice, to taste

METHOD

1. Preheat the oven to 190C/180C*/gas mark 5.

2. Halve the tomatoes and place in a single layer in a roasting tin or ovenproof dish. Mix together the oil, balsamic vinegar and harissa, if using, and pour over the tomatoes, coating them all over. Leave cut-side up, sprinkle with the sugar and season. Roast for 40-45 minutes, or until the tomatoes have caramelised in patches and are slightly shrunken. They should be dark golden.

3. To make the dressing, just mix everything for it together and season.

4. For the skordalia, cook the potatoes in boiling water until tender. Drain, mash roughly, and push through a potato ricer or a sieve. Add the garlic and vinegar to the mash and season. Pour in the olive oil very gradually, beating with a wooden spoon as you go, until it’s well amalgamated (it’s a bit like making mayonnaise). Add lemon juice to taste and check the seasoning. This should be served warm rather than hot. Spoon some of it on to each of four plates, top with the tomatoes and drizzle on some of the dressing to serve.

*Diana's conversion may differ slightly from the standard