Slow Roasted Tomatoes With Filet Of Anchovy

• 4 round tomatoes (we grow & use grappolo for this dish)
• small handfuls fresh herbs you like, chopped - we use oregano but you can also use basil, thyme, etc.
• salt & pepper
• 8 high quality anchovy filets, (we use anchovies from Sardegna packed in salt)

1. Preheat oven to 150 C or 280 F
2. Cut the top 3rd off the tomatoes & discard top.
3. 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.
4. Once the tomatoes shrivel up a bit & start to look sun-dried, they are ready. They should still hold their shape & not become mush.
5. 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.

tomatoes, herbs, salt, anchovy filets

Taken from food52.com/recipes/18490-slow-roasted-tomatoes-with-filet-of-anchovy (may not work)