Savory Slow Roasted Tomatoes with Filet of Anchovy

Name: Savory Slow Roasted Tomatoes with Filet of Anchovy
Total time: 45 min
Yield: 4 servings
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)

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.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

156 kcal

Calories

3 g

Protein

15 g

Fat

5 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.45 · ~€0.35/serving

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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.