Savory Slow Roasted Tomatoes with Filet of Anchovy

eatoplan

November 7, 2024

45

easy

4

Side Dish

Preheat Oven:

Preheat the oven to 150°C (280°F).

Prepare Tomatoes:

Cut off the top third of each tomato and discard the tops.
Place the tomatoes on a baking tray lined with parchment paper.

Season Tomatoes:

Sprinkle the tomatoes generously with salt, pepper, and herbs.
Drizzle with a generous amount of olive oil, ensuring the tomatoes are well-coated.

Roast Tomatoes:

Roast in the oven for 4-6 hours, depending on the size of your tomatoes.
Every so often, baste the tomatoes with the juices and olive oil in the pan for even cooking and flavor.

Check for Doneness:

The tomatoes are ready when they’ve shriveled slightly, resemble sun-dried tomatoes, and still hold their shape without becoming mushy.

Finish & Serve:

Remove the tomatoes from the oven and top each with a whole anchovy fillet.
Serve warm or at room temperature, drizzling with the olive oil from the baking pan.

Reviews

Ingredients:

Adjust Servings

	4 round tomatoes for this dish, (we grow & use grappolo )
	1small handful any herbs you like fresh, chopped, canned
	4servings salt & pepper
	4servings extra virgin olive oil
	8 anchovy filets packed in salt)

Directions

1.

Preheat Oven

Preheat the oven to 150°C (280°F).

Mark as complete

2.

Prepare Tomatoes

1. Cut off the top third of each tomato and discard the tops. | 2. Place the tomatoes on a baking tray lined with parchment paper.

Mark as complete

3.

Season Tomatoes

1. Sprinkle the tomatoes generously with salt, pepper, and herbs. | 2. Drizzle with a generous amount of olive oil, ensuring the tomatoes are well-coated.

Mark as complete

4.

Roast Tomatoes

1. Roast in the oven for 4-6 hours, depending on the size of your tomatoes. | 2. Every so often, baste the tomatoes with the juices and olive oil in the pan for even cooking and flavor.

Mark as complete

5.

Check for Doneness

The tomatoes are ready when they’ve shriveled slightly, resemble sun-dried tomatoes, and still hold their shape without becoming mushy.

Mark as complete

6.

Finish & Serve

1. Remove the tomatoes from the oven and top each with a whole anchovy fillet. | 2. Serve warm or at room temperature, drizzling with the olive oil from the baking pan.

Mark as complete