Slow roasting tomatoes brings out a deep, rich flavour, and really is a delicious (and different) way of serving tomatoes. Basil (tomato’s popular partner) adds a very distinct flavour addition, and adds nutrition too. Also in the nutritional profile of this dish is a very welcome “burst” of omega-3 fats, courtesy of the anchovies. Serve this either as a main course or as an accompaniment to hummus or my butterbean pate, with additional raw vegetable crudites. If you dislike anchovies, simply leave them out.
10 plum tomatoes (about 600g)
Drizzle of olive oil
2 garlic cloves, peeled and sliced
Sea salt and freshly ground black pepper
I head of lollo rosso lettuce, washed and trimmed â€“ preferably organic
100g anchovies, well drained
A large handful of fresh basil leaves
Balsamic vinegar for dressing
Heat the oven to a low temperature, i.e. Gas Mark 2, 150 degrees C, or 300 degrees F. Drizzle a little olive oil over the bottom of a flat roasting tin, followed with a sprinkle of sea salt, black pepper and the garlic slices. Spread the tomatoes evenly in the pan, cut-side up. Slow roast them in the oven for 30-45 minutes until soft, but still holding their shape. Leave to cool completely. Put the tomatoes in a large bowl. Tear the lettuce and basil leaves and add them to the bowl. Drizzle over some balsamic vinegar, a touch more sea salt or herb salt and toss well. If you are including anchovies or other fish, arrange over the salad and serve!
Nutrient breakdown per 1 serving