Detailed step-by-step description of how to cook the dish "Slow-roasted tomatoes with feta & herbs". Try it by all means
- Preheat oven to 150°C.
- Use a sharp knife to cut each tomato in half lengthways. Use a small teaspoon to remove and discard the seeds. Season with sugar, salt and pepper.
- Place 2 wire racks over 2 baking trays. Place the tomatoes, cut-side down, on the racks and drizzle with 2 teaspoons of the olive oil. Cook in preheated oven for 1 hour.
- Add the garlic cloves to the trays and cook for a further 1 hour or until the tomatoes are semi-dried. Remove from oven and set aside on the wire racks for 30 minutes or until cool.
- Meanwhile: roughly chop the tarragon and parsley, and place in a medium bowl. Add the feta, dill, thyme, capers and remaining olive oil. Squeeze the soft roasted garlic flesh into the herb mixture. Mix with a wooden spoon until well combined.
- Place one anchovy piece in the centre of each tomato. Top with about 1 tablespoon of the feta and herb mixture and use your fingers to press the mixture firmly into the tomatoes.
- Carefully place the tomato halves in a large sterilised glass jar and cover with the extra virgin olive oil. Place in the fridge until required.
- Serve roasted tomatoes on baguette slices and top with dill.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set