🏷️ Category: side dish
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Elevate your meals with these savory slow-roasted tomatoes topped with anchovy fillets! This easy, gluten-free, dairy-free, paleo-friendly side dish is perfect for health-conscious food lovers. Roasted at low heat for 4-6 hours, the tomatoes develop a rich, sun-dried texture while retaining their shape, infused with herbs, salt, pepper, and extra virgin olive oil. Finished with whole anchovy fillets, it's a protein-packed, low-calorie option that serves 4 at just 83 cents per serving. Ideal for dinner parties or a nutritious addition to any plate, ready in 45 minutes of active prep with minimal effort.
🥘 Ingredients
• round tomatoes4
• any herbs you like1 small handful
• salt & pepper4 servings
• extra virgin olive oil4 servings
• anchovy filets8
👨🍳 Cooking Steps
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.
