Umami Baked Tomatoes

These go very well with white fish – we have them with grilled sea bass.

Serves 2


  • 3 large tomatoes
  • Granulated stevia sweetener
  • Good quality balsamic vinegar
  • 1 small garlic clove
  • 3 anchovy fillets
  • Dried oregano
  • Salt & pepper


  1. Preheat the oven to 200°
  2. 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).
  3. Place the tomato halves cut side up in a small baking tray, together, so that they help to support each other.
  4. Sprinkle each with a pinch of sweetener and a pinch of oregano. Drizzle each with balsamic.
  5. Crush the garlic onto a board, and the drop a little of the garlic pulp into each tomato.
  6. Cut each anchovy fillet in two lengthways, and drape across the top of each tomato.
  7. Season with salt and pepper.
  8. Bake in the oven for 35 minutes

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