Savory Slow Roasted Tomatoes with Filet of Anchovy

Savory Slow Roasted Tomatoes with Filet of Anchovy

Savory Slow Roasted Tomatoes with Filet of Anchovy

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   4 Points
Cuisine
  • side dish
Comments
Ingredients
  • 4 round tomatoes (we grow & use grappolo for this dish)
  • small handful of any fresh herbs you like, chopped - we use oregano but you can also use basil, thyme, etc.
  • salt & pepper
  • good quality extra virgin olive oil
  • 8 high quality anchovy filets, (we use anchovies from Sardegna packed in salt)
Instructions

Preheat oven to 150 C or 280 F

Cut the top 3rd off the tomatoes & discard top.

Place tomatoes on a baking tray, lined with parchment paper.

Sprinkle generously with salt, pepper & herbs.

Drizzle with a generous amount of olive oil.

Place in the oven for 4-6 hours depending on the size of your tomatoes. Every once in a while as you pass the kitchen, baste the tomatoes in the juices & olive oil in the pan.

Once the tomatoes shrivel up a bit & start to look sun-dried, they are ready. They should still hold their shape & not become mush.

Remove from oven, top each tomato with a whole anchovy filet.

Serve warm or room temperature with olive oil from the baking pan drizzled over the top.

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