Summary

If you have roughly about 45 minutes to spend in the kitchen, Savory Slow Roasted Tomatoes with Filet of Anchovy might be a tremendous gluten free, dairy free, paleolithic, and primal recipe to try. For 71 cents per serving, you get a side dish that serves 4. One portion of this dish contains about 3g of protein, 4g of fat, and a total of 64 calories. 10 people found this recipe to be delicious and satisfying. A mixture of round tomatoes, any herbs you like, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. With a spoonacular score of 73%, this dish is solid. Similar recipes include 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.

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.

Ingredients

• 1 round tomatoes (we grow & use grappolo for this dish)
• 2 any fresh herbs you like, chopped - we use oregano but you can also use basil, thyme, etc
• 3 salt & pepper
• 4 good quality extra virgin olive oil
• 5 high quality anchovy filets, (we use anchovies from Sardegna packed in salt)

Directions

• 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.