Slow-roasted plum tomatoes

Recipe from: 2/1/2001 12:00:00 AM
Ingredients 8
Servings 1
Minutes 6 minutes


Serving Change
  • 8
    plum tomatoes, halved lengthways
  • 2
    cloves garlic, sliced lengthways
  • 1
    onion, halved and finely sliced
  • 40
    olive oil
  • 8
    slices ciabatta or French bread
  • 50
    anchovy fillets, drained and chopped
  • rocket leaves
  • 15
    parsley, chopped


6 minutes
1. Arrange tomatoes, cut side up, on a baking tray and scatter with garlic and onion. Drizzle with olive oil. Sprinkle with salt, freshly ground black pepper and sugar. The salt will help to draw some of the moisture. 2. Roast in a preheated 140 ºC oven for 30 minutes or until soft. 3. Toast eight slices of bread. Brush with olive oil and top with rocket. 4. Place tomato halves on top. Add anchovies and sprinkle with parsley. Serve with additional olive oil.

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