Slow-roasted tomatoes with anchovies, capers and marjoram
- Side
- 2
- 2 hours
San Marzano tomatoes are slowly roasted and served with anchovies, capers and marjoram in this fantastically simple yet tasty recipe from Lucy Timm. Perfect served as an easy starter or side dish to a main, the tomatoes are served room temperature so can be roasted in advance if needed.
Ingredients
Metric
Imperial
- 4 San Marzano tomatoes, large and ripe
- 8 anchovy fillets, ideally Ortiz
- 2 tbsp of capers
- 2 sprigs of marjoram, leaves picked
- 1 pinch of caster sugar
- salt
- lemon juice
- extra virgin olive oil
Method
Preheat an oven to 140ºC/gas mark 1
Cut the tomatoes in half and place them on a baking tray cut-side up. Sprinkle a little sugar and salt over the tomatoes and let them sit for 10 minutes
- 4 San Marzano tomatoes, large and ripe
- salt
- 1 pinch of caster sugar
Drizzle over some olive oil then cook the tomatoes into the oven for 1 hour 30 minutes
- extra virgin olive oil
Once the tomatoes have been gently roasted take them out of the oven and leave them to cool to room temperature
To serve, divide the tomatoes between 2 plates, followed by the anchovies, capers and a sprinkle of picked marjoram. Finish with a generous glug of your best extra virgin olive oil and a few drops of lemon juice
- 8 anchovy fillets, ideally Ortiz
- 2 tbsp of capers
- 2 sprigs of marjoram, leaves picked
- lemon juice
- extra virgin olive oil
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