Roast Tomatoes with Harrissa – Intense juicy gorgeousness…….

Roast Tomatoes with Harrissa

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.
 
 

This entry was posted in August, July, October, September, Vegetables. Bookmark the permalink.

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