Roasted Tomatoes with Garlic and Anchovies

Name: Roasted Tomatoes with Garlic and Anchovies
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 1 kg (2 lb 4 oz) Plum tomatoes (halved lengthwise); Olive oil, a pinch; Brown sugar, a pinch; 1 Onion (peeled and chopped); 4 cloves Garlic (sliced); 50 g tin Anchovy fillets (oil-packed); 2 tsp Capers

Slow-roasted plum tomatoes with rich notes of garlic, anchovies, and capers—ideal as a pasta sauce or served with bread.

1h 15m

Easy

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Roasted Tomatoes with Garlic and Anchovies

Ingredients

Plum tomatoes (halved lengthwise) 1 kg (2 lb 4 oz)

Olive oil a pinch

Brown sugar a pinch

Onion (peeled and chopped) 1

Garlic (sliced) 4 cloves

Anchovy fillets (oil-packed) 50 g tin

Capers 2 tsp

Instructions

Initial Roasting

Preheat the oven to 190°C (170°C fan, 375°F, gas mark 5). Place the tomatoes cut-side up in a shallow baking dish and drizzle with olive oil. Season with sea salt, pepper, and a little brown sugar.

Add Toppings and Continue Roasting

Roast for 40 minutes until the edges are lightly browned. Then scatter over the onion, garlic, anchovies (with their oil), and capers, and continue roasting for 20 minutes until the onion has softened. Take care not to burn them! Serve warm with bread. To use as a pasta sauce: let the tomatoes cool, then pulse briefly in a food processor, or blend and pass through a sieve for a smooth sauce.