This is a miraculous dish that I have adapted from a recipe by Nigel Slater whose book, Tender, is a fixture in our kitchen. The anchovies and Parmesan, that I have added, punch up the taste and take me to warmer climes. Even though this dish is at its best with late summer’s flavour packed tomatoes, I think it can work with those big tomatoes that can, a a bit sadly, be found all year round nowadays. Good bread and wine are essential accompaniments. The herby anchovy oil makes the most marvellous dressing on a green salad.
Tomato Roasted with Goat cheese, and anchovy oil
This recipe demands the use of very good tomatoes.
1 large tomato of around 350gms.
A thick slice of goat cheese – from a log, such as St Maur
1tbsp grated Parmesan cheese
2 or 3 anchovy fillets in oil
1tsp fresh thyme leaves
Step1/ Pre heat the oven to 190C. Cut a thick slice off the top of the tomato.
Step 3/Put the tomato in a tight fitting casserole, ovenproof dish or small roasting tin. Pour olive oil into the casserole and a little drizzle into the hollow tomato. Place in the oven and cook for 20 mins.
Step 4/ Take the tomato out of the oven and put the anchovy fillets in the hot bubbling oil around the tomato.
Step 5/ Place the slice of goat cheese in the tomato and sprinkle with the grated Parmesan.
Replace in the oven for a further 15 mins or until the cheese is melted and browned.