Slow Roasted Tomatoes With Filet Of Anchovy

1. 1

   Preheat oven to 150 C or 280 F

2. 2

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

3. 3

   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.

4. 4

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

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.