Savory Slow Roasted Tomatoes with Filet of Anchovy

9 steps · 45 min total

1. 01

   Preheat Oven

   Set your oven to preheat to 150 °C (280 °F).
2. 02

   Prepare Tomatoes

   Slice off the top third of each round tomato and discard it.
3. 03

   Arrange Tomatoes

   Arrange the prepared tomatoes on a baking tray lined with parchment paper.
4. 04

   Season Tomatoes

   Sprinkle the tomatoes generously with salt, pepper, and your chosen herbs.
5. 05

   Drizzle Oil

   Drizzle a generous amount of extra virgin olive oil over each tomato.
6. 06

   Slow Roast Tomatoes

   Transfer the tray to the preheated oven and roast for 4 to 6 hours, the exact time depending on the size of your tomatoes. You want them to shrivel and concentrate their flavor without turning to mush.

   As you pass by, take a moment to baste the tomatoes in the accumulating juices and olive oil in the pan. This keeps them moist and helps them roast evenly.

7. 07

   Check Doneness

   The tomatoes are ready when they've shriveled a bit and resemble sun-dried tomatoes, but still hold their distinct shape. They shouldn't be mushy.
8. 08

   Add Anchovies

   Remove the roasted tomatoes from the oven. While still warm, top each one with a whole anchovy filet.
9. 09

   Serve

   Serve the tomatoes warm or at room temperature, making sure to spoon some of the flavorful olive oil and pan juices from the baking pan over the top.