Philadelphia and Oven Dried Tomato Salad

  • Ingredients for 4
  • 12 large very ripe Plum or Vine Tomatoes (cut in half across from stalk to nose)
  • 6 tsp Soft Brown Sugar
  • 50ml Red Wine Vinegar
  • 2 tsp Dried Thyme
  • 2 tsp Dried Chili Flakes
  • 25g bunch of Parsley
  • 24 Kalamata Olives, pitted
  • 50g tin Salted Anchovies in Oil, drained
  • 150g 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

1. Turn the oven to 150℃/130℃ Fan. Line a large baking tray with greaseproof paper and add the tomatoes, scattering them with the brown sugar, vinegar, thyme and dried flaked chili. Finally dot with a drizzle of olive oil. 2. Place in the oven for approximately 4 hours until semi-dried but still moist. There must be no obvious wateriness to them. A little burning and browning around the edges is desirable. 3. Allow the tomatoes to cool before arranging on a plate with their juices. 4. Spoon drops of Philadelphia over the tomatoes and scatter with parsley, olives and anchovies. 5. Make the dressing - mix the garlic, lemon juice and olive oil in a bowl and drizzle it over the salad. 6. Finally scatter over the lemon zest.