4 Serves
390 Mins
Preheat your oven to 138°C.
Using a chefs knife, slice the top third off the fresh tomatoes and discard the tops.
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Vitamin K
251 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
257 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
211 mg / 1,250 mgPotassium
582 mg / 4,700 mgSodium
688 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Arrange the tomatoes on a baking sheet lined with parchment paper.
Season the tomatoes generously with salt, black pepper, and dried mixed herbs, then drizzle with extra virgin olive oil.
Roast in the oven for 4 to 6 hours, basting occasionally with the juices and oil that accumulate in the pan, until the tomatoes are shriveled but still hold their shape.
Remove from the oven and place one anchovy fillet on top of each roasted tomato, serving warm or at room temperature with a drizzle of the pan oil.
25
g95
g20
g
Yemeni
