Savory Slow Roasted Tomatoes with Filet of Anchovy

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.