Ingredients
Instructions
It's tomato season, so keep it simple while cooking. no need to make heavy sauces with all those gorgeous tomatoes that are bursting with flavor - try a simple 5 ingredient recipe with slow roasted tomatoes, herbs, loads of olive oil and topped with a filet of anchovy! this recipe is straight from the seaside of le marche, where we first devoured this delicious antipasto in numana.on a hot summer's day, we keep the kitchen oven off & make these in our outdoor wood burning oven!roasted tomatoes with anchovies
Pomodori al forno con le acciugheserves 44 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 & peppergood quality extra virgin olive oil8 high quality anchovy filets, (we use anchovies from sardegna packed in salt)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.