Savory Slow Roasted Tomatoes with Filet of Anchovy
The recipe Savory Slow Roasted Tomatoes with Filet of Anchovy can be made in about 45 minutes. This recipe makes 4 servings with 64 calories, 3g of protein, and 4g of fat each. For 71 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 10 people have tried and liked this recipe. It works well as an inexpensive side dish. If you have anchovy filets, herbs, extra virgin olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. With a spoonacular score of 74%, this dish is good. Try Savory Slow Roasted Tomatoes with Filet of Anchovy, Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise, and Slow Roasted Pork Shoulder with Savory Apple Gravy for similar recipes.
Servings: 4
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)
Equipment:
oven
baking paper
baking pan
frying pan
Cooking instruction summary:
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.
Step by step:
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. Sprinkle generously with salt, pepper & herbs.
4. Drizzle with a generous amount of olive oil.
5. 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.
6. Once the tomatoes shrivel up a bit & start to look sun-dried, they are ready. They should still hold their shape & not become mush.
7. Remove from oven, top each tomato with a whole anchovy filet.
8. Serve warm or room temperature with olive oil from the baking pan drizzled over the top.
Nutrition Information:
covered percent of daily need
