Slow-roasted tomatoes with feta & herbs

Recipes / Fish

Detailed step-by-step description of how to cook the dish "Slow-roasted tomatoes with feta & herbs". Try it by all means

Recipe «Slow-roasted tomatoes with feta & herbs» presented in category Recipes / Fish, to prepare this dish you will need no more 2:00 minutes. To make this dish at home by prescription from the author Gomer would need: 10 egg tomatoes, 1/2 tsp caster sugar, Salt & freshly ground black pepper, 1 tbsp olive oil, 3 garlic cloves, unpeeled , 1 bunch tarragon, leaves picked, 1 cup loosely packed fresh continental parsley leaves, 80g Australian feta , finely crumbled , 1/2 cup chopped fresh dill, 1 tbsp fresh thyme leaves, 1 tbsp drained capers, roughly chopped, 10 anchovies, halved lengthways, 250ml extra virgin olive oil, 2 30cm baguettes , thickly sliced, to serve, Fresh dill sprigs, to serve.

Ingredients:

  • 10 egg tomatoes 
  • 1/2 tsp caster sugar 
  • Salt & freshly ground black pepper 
  • 1 tbsp olive oil 
  • 3 garlic cloves, unpeeled 
  • 1 bunch tarragon, leaves picked 
  • 1 cup loosely packed fresh continental parsley leaves 
  • 80g Australian feta , finely crumbled 
  • 1/2 cup chopped fresh dill 
  • 1 tbsp fresh thyme leaves 
  • 1 tbsp drained capers, roughly chopped 
  • 10 anchovies, halved lengthways 
  • 250ml extra virgin olive oil 
  • 2 30cm baguettes , thickly sliced, to serve 
  • Fresh dill sprigs, to serve 

Instructions

  1. Preheat oven to 150°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve roasted tomatoes on baguette slices and top with dill.