Savory Slow Roasted Tomatoes with Filet of Anchovy

Ingredients

• 4  tomatoes for this dish (we grow & use grappolo )
• 1 small handful herbs like: thym fresh chopped canned
• 1 small handful herbs like: thym fresh chopped canned
• 4 servings salt and pepper 
• 4 servings olive oil extra virgin 
• 8  anchovy packed in salt)
• 8  anchovy packed in salt)

Equipment

• frying pan
• baking paper
• oven
• baking pan

Directions

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.