• 12 large very ripe Taste the Difference Jubilee vine tomatoes, cut in half from stalk to nose
  • 6 teaspoons soft brown sugar
  • 50ml red wine vinegar
  • 2 teaspoons dried thyme
  • 2 teaspoons dried chilli flakes
  • 6 teaspoons olive oil
  • 150g Philadelphia cream cheese
  • 25g fresh parsley, leaves picked
  • 24 Kalamata olives, pitted
  • ½ x 50g tin salted anchovies in oil, drained
  • ½ medium red onion, peeled and very finely sliced
  • 2 garlic cloves, peeled and very finely sliced
  • 1 large lemon, zest and juice
  • 3 tablespoons extra virgin olive oil


  1. 1

    Preheat the oven to 150°C, fan 130°C, gas mark 2. Line a large baking tray with greaseproof paper.

  2. 2

    Add the tomato halves, scattering them with the brown sugar, vinegar, thyme and dried chilli flakes. Finally drizzle each tomato with ½ teaspoon of olive oil.

  3. 3

    Place in the oven for approx 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.

  4. 4

    Allow the tomatoes to cool before arranging on an attractive plate with their juices.

  5. 5

    Spoon drops of Philadelphia over the tomatoes, and scatter with the parsley, olives, anchovies and sliced red onion.

  6. 6

    Make the dressing - mix the garlic, lemon juice and extra virgin olive oil in a bowl and drizzle it over the salad. Finally, scatter over the lemon zest.

  7. 7

    Cook's tip: Use Philly Light as a lighter option!

  8. 8

    *All information included in this recipe has been provided by Mondelez UK.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 7.6g 11%
  • Saturates 2.4g 12%
  • Sugars 6.0g 7%
  • Salt 0.65g 11%

% of the Reference Intakes

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