Slow-roasted tomatoes with anchovies, capers and marjoram
by
- Side
- Easy
- 2
- 2 hours
PT2H
Ingredients
- 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
1
Preheat an oven to 140ºC/gas mark 1
2
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
3
Drizzle over some olive oil then cook the tomatoes into the oven for 1 hour 30 minutes
- extra virgin olive oil
4
Once the tomatoes have been gently roasted take them out of the oven and leave them to cool to room temperature
5
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
Discover more:
Go to Comments
Slow-roasted tomatoes with anchovies, capers and marjoram
