Savory slow roasted tomatoes with anchovy

Name: Savory slow roasted tomatoes with anchovy
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tomatoes; 1 small handful herbs; 4 servings salt and pepper; 4 servings extra virgin olive oil; 8 anchovies

Slow roasted tomatoes with filet of anchovy, a savory side dish. This recipe is gluten-free, dairy-free, paleolithic, and primal. It contains vitamins and minerals from the tomatoes and anchovies. Perfect for a special dinner occasion.

Ingredients

tomatoes

herbs

1 small handful

salt and pepper

4 servings

extra virgin olive oil

4 servings

anchovies

Method

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.