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!
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tomato halves
tomato halves
  • 4 tomatoes very good quality
  • 1 tsp fennel seed
  • salt
  • sugar
  • olive oil extra virgin
  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

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