Roasted Tomatoes

Ingredients

• 6 tomatoes
• 1 red pepper
• 3 fresh garlic cloves
• 3 bay leaves
• 3 anchovies (in oil)
• 1 tbsp capers
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• a pinch brown sugar
• 4 tbsp olive oil
• coarse Sea salt
• 2 tbsp lemon juice

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   Wash the tomatoes, quarter them, cut off the stem ends and place them skin side down in a baking dish. Rinse the pepper, deseed if desired, and slice into thin rings or strips. Smash the garlic cloves. Break the bay leaves into 2-3 pieces each. Pat the anchovies and capers dry and finely chop together. Mix with fennel seeds, coriander, sugar and oil in a bowl. Drizzle the spice oil over the tomatoes. Add the garlic cloves, bay leaf pieces and chili if using, then sprinkle with a little salt. Finish with lemon juice. Roast in the oven for about 45 minutes until tender, basting the tomatoes occasionally with the cooking liquid.

3. 3.

   Remove from the oven and taste; serve with fresh ciabatta or your choice of bread.