Savory slow roasted tomatoes with anchovy
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
4
herbs
1 small handful
salt and pepper
4 servings
extra virgin olive oil
4 servings
anchovies
8
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.
Nutrition:
Carbs
4 g
Fat
15 g
Protein
6 g
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