Savory Slow Roasted Tomatoes with Filet of Anchovy

Name: Savory Slow Roasted Tomatoes with Filet of Anchovy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 8 high quality anchovy filets, (we use anchovies from Sardegna packed in salt); 2 servings good quality extra virgin olive oil; 2 servings Roasted Tomatoes with Anchovies; 1 small handful any fresh herbs you like, chopped - we use oregano but you can also use basil, thyme, etc; 2 servings salt & pepper; 2 servings On a hot summers day, we keep the kitchen oven off & make these in our outdoor wood burning oven; 2 servings Once the tomatoes shrivel up a bit & start to look sun-dried, they are ready. They should still hold their shape & not become mush; 4 round tomatoes (we grow & use grappolo for this dish); 2 servings Cut the top 3rd off the tomatoes & discard top; 2 servings Pomodori al forno con le acciughe; 2 servings 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

Savory Slow Roasted Tomatoes with Filet of Anchovy might be just the main course you are searching for. One portion of this dish contains around 56g of protein, 23g of fat, and a total of 479 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes about 45 minutes. If you have anchovy filets, any herbs you like, pomodori al forno con le acciughe, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

It's tomato season, so keep it simple while cooking. No need to make heavy sauces with all those gorgeous tomatoes that are bursting with flavor - try a simple 5 ingredient recipe with slow roasted tomatoes, herbs, loads of olive oil and topped with a filet of anchovy! This recipe is straight from the seaside of Le Marche, where we first devoured this delicious antipasto in Numana.On a hot summer's day, we keep the kitchen oven off & make these in our outdoor wood burning oven!Roasted Tomatoes with Anchovies

Ingredients you will need

Anchovies

Olive Oil

Tomato

Herbs

Equipment you will use

Oven

Pomodori al forno con le acciugheserves 44 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 & peppergood quality extra virgin olive oil8 high quality anchovy filets, (we use anchovies from Sardegna packed in salt)Preheat oven to 150 C or 280 F

Ingredients you will need

Anchovies

Fresh Herbs

Tomato

Oregano

Basil

Olives

Thyme

Salt

Equipment you will use

Oven

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

Ingredients you will need

Tomato

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

Ingredients you will need

Tomato

Equipment you will use

Baking Paper

Baking Pan

Sprinkle generously with salt, pepper & herbs.

Ingredients you will need

Pepper

Herbs

Salt

Drizzle with a generous amount of olive oil.

Ingredients you will need

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.

Ingredients you will need

Olive Oil

Tomato

Equipment you will use

Oven

Frying Pan