Intense juicy gorgeousness……
We ate them for lunch still warm from the oven with some crusty bread, but equally a top accompaniment for lamb.
8 Ripe tomatoes
5 tablespoons olive oil
few leaves mint, (about 1 tablespoon chopped)
½ tablespoon rose harrissa
3 anchovy fillets
½ teaspoon salt
2 cloves garlic
Preheat oven 170 C fan/gas 3.
Peel and crush the garlic, finely chop the mint and chop the anchovies to a paste. Scrape into a bowl and stir in the harissa and salt and olive oil.
Cut the tomatoes across there middles and place cut side up, in a single layer, in a roasting tin or dish.
Drizzle the flavoured oil evenly over the tomatoes and place in oven and bake for 45 minutes to 1 hour or until the tomatoes are really soft and slightly shrivelled.
Remove from oven and serve with crusty bread to mop up the juices.