Ingredients for 4
- 12 large very ripe plum or vine tomatoes (cut in half across from stalk to nose)
- 6 tsp soft brown sugar
- 50 ml red wine vinegar
- 2 tsp dried thyme
- 2 tsp dried chilli flakes
- 25 g bunch of parsley
- 24 Kalamata olives, pitted
- 50 g tin salted anchovies in oil drained
- 150 g Philadelphia Original
- 0.5 medium red onion very finely sliced
- 2 cloves of garlic (very finely sliced)
- 1 lemon grated zest and juice
- 3 tbsp extra virgin olive oil
Instructions
- Turn the oven to 150C/130C fan. Line a large baking tray with greaseproof paper and add the tomatoes, scattering them with the brown sugar, vinegar, thyme and dried flaked chilli. Finally dot with a drizzle of olive oil.
- Place in the oven for approximately 4 hours until semi dried but still moist. There must be no obvious wateriness too them. A little burning and browning around the edges is desirable.
- Allow the tomatoes to cool before arranging on an attractive plate with their juices.
- Spoon drops of Philadelphia over the tomatoes, and scatter with parsley, olives and anchovies.
- Make the dressing – mix the garlic, lemon juice and olive oil in a bowl and drizzle it over the salad.
- Finally scatter over the lemon zest.
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