Savory Slow Roasted Tomatoes with Filet of Anchovy

The recipe Savory Slow Roasted Tomatoes with Filet of Anchovy can be made in about 45 minutes. This recipe makes 4 servings with 64 calories, 3g of protein, and 4g of fat each. For 71 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 10 people have tried and liked this recipe. It works well as an inexpensive side dish. If you have anchovy filets, herbs, extra virgin olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. With a spoonacular score of 74%, this dish is good. Try Savory Slow Roasted Tomatoes with Filet of Anchovy, Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise, and Slow Roasted Pork Shoulder with Savory Apple Gravy for similar recipes.

Servings: 4

 

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)

Equipment:

oven

baking paper

baking pan

frying pan

Cooking instruction summary:

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.

 

Step by step:


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. Sprinkle generously with salt, pepper & herbs.

4. Drizzle with a generous amount of olive oil.

5. 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.

6. Once the tomatoes shrivel up a bit & start to look sun-dried, they are ready. They should still hold their shape & not become mush.

7. Remove from oven, top each tomato with a whole anchovy filet.

8. Serve warm or room temperature with olive oil from the baking pan drizzled over the top.


Nutrition Information:

Quickview
63 Calories
2g Protein
4g Total Fat
4g Carbs
20% Health Score
Limit These
Calories
63
3%

Fat
4g
6%

  Saturated Fat
0.62g
4%

Carbohydrates
4g
2%

  Sugar
3g
4%

Cholesterol
4mg
2%

Sodium
63mg
3%

Get Enough Of These
Protein
2g
5%

Vitamin A
1054IU
21%

Vitamin C
16mg
21%

Vitamin K
13µg
13%

Vitamin B3
1mg
9%

Potassium
323mg
9%

Vitamin E
1mg
8%

Manganese
0.15mg
8%

Fiber
1g
6%

Vitamin B6
0.11mg
6%

Folate
19µg
5%

Copper
0.09mg
5%

Phosphorus
43mg
4%

Magnesium
17mg
4%

Selenium
2µg
4%

Iron
0.63mg
3%

Vitamin B1
0.05mg
3%

Vitamin B2
0.04mg
3%

Calcium
25mg
3%

Zinc
0.35mg
2%

Vitamin B5
0.16mg
2%

covered percent of daily need
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Food Trivia

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A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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