Slow roasted tomatoes with fennel seeds

I love these. Fennel and tomato are so good together. When you bite into these you get a juicy assault of sweet, sour, salt and aromatic fennel. Enjoy!
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
tomato halves
Servings
tomato halves
Ingredients
  • 4 tomatoes very good quality
  • 1 tsp fennel seed
  • salt
  • sugar
  • olive oil extra virgin
Units:
Instructions
  1. In a mortar, roughly crush the fennel seeds, making sure to leave some whole.
  2. Cut the tomatoes in half and sprinkle over a little oil, some sugar and salt, then the crushed fennel seeds.
  3. Roast in an oven at 150 °c for 45-60 minutes, until you see the juices on the surface of the tomatoes. Remove from the oven and leave to rest on the roasting tray for 10 minutes. Serve!
Recipe Notes

Slow roasted tomatoes with fennel seeds is best served with:

lm 2015

Share on FacebookTweet about this on TwitterPin on PinterestShare on YummlyEmail this to someonePrint this page
No Comments

Post A Comment