Slow-roasted tomatoes with feta & herbs

Slow-roasted tomatoes with feta & herbs
  • 0:20 Prep
  • 2:00 Cook
  • Makes 20
  • Advanced

Featured in
Slow cooker recipes, Gourmet Recipes


  • 10 egg tomatoes
  • 1/2 teaspoon caster sugar
  • Salt & freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 garlic cloves, unpeeled
  • 1 bunch tarragon, leaves picked
  • 1 cup loosely packed fresh continental parsley leaves
  • 80g Australian feta (like Clover Creek brand), finely crumbled
  • 1/2 cup chopped fresh dill
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon drained capers, roughly chopped
  • 10 anchovies, halved lengthways
  • 250ml (1 cup) extra virgin olive oil
  • 2 30cm baguettes (French sticks), thickly sliced, to serve
  • Fresh dill sprigs, to serve


  • Step 1
    Preheat oven to 150°C.
  • Step 2
    Use a sharp knife to cut each tomato in half lengthways. Use a small teaspoon to remove and discard the seeds. Season with sugar, salt and pepper.
  • Step 3
    Place 2 wire racks over 2 baking trays. Place the tomatoes, cut-side down, on the racks and drizzle with 2 teaspoons of the olive oil. Cook in preheated oven for 1 hour.
  • Step 4
    Add the garlic cloves to the trays and cook for a further 1 hour or until the tomatoes are semi-dried. Remove from oven and set aside on the wire racks for 30 minutes or until cool.
  • Step 5
    Meanwhile: roughly chop the tarragon and parsley, and place in a medium bowl. Add the feta, dill, thyme, capers and remaining olive oil. Squeeze the soft roasted garlic flesh into the herb mixture. Mix with a wooden spoon until well combined.
  • Step 6
    Place one anchovy piece in the centre of each tomato. Top with about 1 tablespoon of the feta and herb mixture and use your fingers to press the mixture firmly into the tomatoes.
  • Step 7
    Carefully place the tomato halves in a large sterilised glass jar and cover with the extra virgin olive oil. Place in the fridge until required.
  • Step 8
    Serve roasted tomatoes on baguette slices and top with dill.


Note 1: Remove the jar of tomatoes from the fridge 2 hours before serving to bring to room temperature. They will keep for up to 5 days in the fridge. Note 2: To sterilise jar, wash the jar and lid in warm, soapy water and rinse well. Place in a large saucepan, cover with water and bring to the boil. Boil for 10 minutes. Transfer the jar and lid to a baking tray lined with baking paper or newspaper and place in an oven preheated to 120°C until dry. Use the jar straight from the oven. Don?t put plastic screw-top lids or rubber gaskets in the oven as they can get damaged. Simply wash them in warm soapy water, rinse well and then simmer in water for 10 minutes. Drain in a colander and dry naturally. Use immediately once dry.

  • Author: Rodney Dunn
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste



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