Monday, 26 September 2016

slow roasted tomatoes with anchovy & seaweed butter

"Anchovies may be fish, but that’s not all they are. “They’re magic,” a friend said, with her first spoonful of these winning tomatoes. Sometimes, it’s the little things. The toasted nori flecks and speckles of lemon zest in an anchovy butter is such a good idea, DetoutcoeurLimousin, I’m struggling to think of something savoury that would not welcome a dollop of this."

de tout coeur limousin, food blogger, Guardian Food, Limousin, lunch, readers recipe swap, recipe, seasonal, supper, tomatoes, anchovy, seaweed, lemon, garlic, chilli, spice, slow cooking, roasting,
ready for roasting - tomatoes topped with anchovy and seaweed butter 
de tout coeur limousin, food blogger, Guardian Food, Limousin, lunch, readers recipe swap, recipe, seasonal, supper, tomatoes, anchovy, seaweed, lemon, garlic, chilli, spice, slow cooking, roasting,
slow roasted tomatoes with anchovy and seaweed butter 



slow roasted tomatoes with anchovy & seaweed butter


Simple to make, packed with flavour, and such a delicious way to use up the last of the seasons fresh, sun ripened tomatoes. The anchovy and seaweed butter, that is added to my slow roasted tomato recipe is flavoured with whole anchovies, roasted nori seaweed, lemon zest, dried chill and garlic. A zesty, full flavoured butter that complements the sweet fruitiness of the tomatoes well. 

My favorite way of eating these slow roasted tomatoes is as a topping on thick toast for a light lunch or supper, but they are just as good served with pasta, rice, or as a vegetable side dish. 

The recipe for anchovy and seaweed butter will make enough to use in further dishes. Stir through pasta, add to grilled meat and fish, roasted vegetables or spread on toast. A great make ahead kitchen staple for wherever you want a hit of flavour with little effort. 

recipe by Ema at De Tout Coeur Limousin
preparation time: less than 30 minutes 
cooking time: 30-45 minutes 


ingredients: 

500g tomatoes - sliced in half if large, or left whole if small

anchovy and seaweed butter
125g butter
5g roasted nori sheets
4 whole tinned anchovies in oil
1 dried red chilli/1 tsp red chilli flakes
zest of 1 lemon
1 large garlic clove

method: 

preheat the oven to 180C/gas 4  

add all the anchovy and seaweed butter ingredients to a food processor and blend until smooth and well mixed. 

add the tomatoes to a roasting dish, add a few teaspoonfuls of the butter and roast in the preheated oven for 30-45 minutes, until the tomatoes have softened.

serve hot.  

store the remaining butter in the freezer wrapped in greaseproof paper or cling wrap. 



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