Slow-roasted tomatoes with anchovies, capers and marjoram

San Marzano tomatoes are slowly roasted and served with anchovies, capers and marjoram in this fantastically simple yet tasty recipe from Lucy Timm. Perfect served as an easy starter or side dish to a main, the tomatoes are served room temperature so can be roasted in advance if needed.




Preheat an oven to 140ºC/gas mark 1


Cut the tomatoes in half and place them on a baking tray cut-side up. Sprinkle a little sugar and salt over the tomatoes and let them sit for 10 minutes


Drizzle over some olive oil then cook the tomatoes into the oven for 1 hour 30 minutes

  • extra virgin olive oil


Once the tomatoes have been gently roasted take them out of the oven and leave them to cool to room temperature


To serve, divide the tomatoes between 2 plates, followed by the anchovies, capers and a sprinkle of picked marjoram. Finish with a generous glug of your best extra virgin olive oil and a few drops of lemon juice


By Lucy Timm

Having tried her hand at a variety of different creative professions, it wasn’t until she was in her mid-twenties that Lucy Timm decided to try working in a professional kitchen. Finding her feet at trendy spots including Michelin-starred Leroy, she now heads up the kitchen at Royale in east London.

(Source:; May 19, 2022;
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