Ingredients

• 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

Method

• 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.