Slow-roasted tomatoes with anchovies, capers and marjoram

5.00

San Marzano tomatoes are slowly roasted and served with anchovies, capers and marjoram in this fantastically simple yet tasty recipe from Lucy Timm. Perfect served as an easy starter or side dish to a main, the tomatoes are served room temperature so can be roasted in advance if needed.

First published in 2021

Ingredients

Metric

Imperial

Method

1

Preheat an oven to 140ºC/gas mark 1

2

Cut the tomatoes in half and place them on a baking tray cut-side up. Sprinkle a little sugar and salt over the tomatoes and let them sit for 10 minutes

3

Drizzle over some olive oil then cook the tomatoes into the oven for 1 hour 30 minutes

  • extra virgin olive oil
4

Once the tomatoes have been gently roasted take them out of the oven and leave them to cool to room temperature

5

To serve, divide the tomatoes between 2 plates, followed by the anchovies, capers and a sprinkle of picked marjoram. Finish with a generous glug of your best extra virgin olive oil and a few drops of lemon juice

Lucy Timm is a self-taught chef who is currently head chef at Provençal-style restaurant Royale in East London, where she cooks simple and accessible plates of food,

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