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$0.71 per serving
10 likes
Ready in 45 minutes
Spoonacular Score: 74% 
If you have roughly about 45 minutes to spend in the kitchen, Savory Slow Roasted Tomatoes with Filet of Anchovy might be a tremendous gluten free, dairy free, paleolithic, and primal recipe to try. For 71 cents per serving, you get a side dish that serves 4. One portion of this dish contains about 3g of protein, 4g of fat, and a total of 64 calories. 10 people found this recipe to be delicious and satisfying. A mixture of round tomatoes, any herbs you like, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. With a spoonacular score of 73%, this dish is solid. Similar recipes include Savory Slow Roasted Tomatoes with Filet of Anchovy, Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise, and Slow Roasted Pork Shoulder with Savory Apple Gravy.
Anchovies can be paired with Riesling, Sauvignon Blanc, and Sparkling rosé. In general, crisp white wines and sparkling wine pair well with strongly flavored, oily fish. One wine you could try is Poet's Leap Riesling. It has 4 out of 5 stars and a bottle costs about 20 dollars.
Key lime and fresh citrus peel aromas give way to vivid layers of white peach and stone fruit flavors accented by a pleasant touch of minerality. Delicious natural acidity and a hint of residual sugar provide a balanced, vibrant mouth-feel and lengthy finish.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!
Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.
Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.
Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.
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gluten-free
dairy-free
paleo
primal
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