Chilli Baked Tomatoes with Slow Braised Octopus
1kg good ripe tomatoes
2 garlic cloves, finely chopped
1 long red chilli, thinly sliced
1 tablespoon fresh oregano, chopped
1 tablespoon fresh marjoram, chopped
500g baby octopus, tentacles only
finely grated zest of 1 lemon
12 whole black peppercorns
2 fresh bay leaves
pinch saffron threads
2 teaspoons red wine vinegar
700ml extra virgin olive oil
1 celery stalk, finely sliced
Preheat the oven to 120 degrees C. Cut a small cross in the base of each tomato. Blanch in boiling salted water for 10 seconds, then remove and plunge into iced water. Once cool, peel, and slice them into 5mm slices.
Place tomatoes, garlic, chilli, chopped herbs, salt and 150ml olive oil on a baking tray. Bake for 20 minutes until softened. Cool.
Place octopus in a deep baking dish. Top with zest, peppercorns, bay leaves, saffron and 2 cups of olive oil. Cover with foil and bake for 3 hours or until tender. Cool.
Blend 100g tomatoes with vinegar and remaining 50ml oil until smooth. Season.
Arrange remaining tomatoes on plates and top with caperberries, celery and octopus. Drizzle with tomato dressing.