Cook Time
45 min
Servings
4 people
Likes
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Ingredients
5 items
About
Savory Slow Roasted Tomatoes with Filet of Anchovy might be just the side dish you are searching for. This gluten free, dairy free, paleolithic, and primal recipe serves 4 and costs 83 cents per serving. One portion of this dish contains around 3g of protein, 15g of fat, and a total of 156 calories. A few people made this recipe, and 10 would say it hit the spot. It is brought to you by Foodista. If you have round tomatoes, extra virgin olive oil, salt & pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 74%, this dish is solid. If you like this recipe, you might also like recipes such as Savory Slow Roasted Tomatoes with Filet of Anchovy, Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise, and Caesar Salad with Anchovy Wrapped Garlic and Savory Lemon Sabayon.
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
- 1
Preheat oven to 150 C or 280 F
- 2
Cut the top 3rd off the tomatoes & discard top.
- 3
Place tomatoes on a baking tray, lined with parchment paper.
- 4
Sprinkle generously with salt, pepper & herbs.
- 5
Drizzle with a generous amount of olive oil.
- 6
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.
- 7
Once the tomatoes shrivel up a bit & start to look sun-dried, they are ready. They should still hold their shape & not become mush.
- 8
Remove from oven, top each tomato with a whole anchovy filet.
- 9
Serve warm or room temperature with olive oil from the baking pan drizzled over the top.