Umami Baked Tomatoes
These go very well with white fish – we have them with grilled sea bass.
Serves 2
Ingredients:
- 3 large tomatoes
- Granulated stevia sweetener
- Good quality balsamic vinegar
- 1 small garlic clove
- 3 anchovy fillets
- Dried oregano
- Salt & pepper
Method:
- Preheat the oven to 200°
- Cut the tomatoes in half. With a sharp knife, remove the two sides of the seedy core, (but try and leave the central piece of harder material as this helps the tomato to hold its shape).
- Place the tomato halves cut side up in a small baking tray, together, so that they help to support each other.
- Sprinkle each with a pinch of sweetener and a pinch of oregano. Drizzle each with balsamic.
- Crush the garlic onto a board, and the drop a little of the garlic pulp into each tomato.
- Cut each anchovy fillet in two lengthways, and drape across the top of each tomato.
- Season with salt and pepper.
- Bake in the oven for 35 minutes