- 2 pounds
- 1 sprig
- 1 sprig
- 2 tablespoons
- 10 ounces
- 5 ounces
- 4 ounces
- 1 ounce
- 1 stalk
- 1 handful
Rinse tomatoes, wipe dry and cut out stems. Cut tomatoes into quarters and scrape out seeds.
Peel the garlic and finely chop. Rinse thyme and rosemary, shake dry, pluck leaves and finely chopped. Mix together garlic, thyme, rosemary and 1 tablespoon olive oil. Season with salt and pepper. Place the tomatoes, cut side up, on a baking sheet fitted with a wire rack. Drizzle tomatoes with the olive-oil mixture. Bake tomatoes on middle rack of preheated oven at 110°C (fan: 80°C, gas mark 1) (approximately 225°F) until shriveled and dried, 2-3 hours.
Remove tomatoes and let cool. (Tomatoes can be prepared a day ahead.)
Squeeze juice from lemon. Drain tuna and mix with the yogurt, sour cream, drained capers, olive oil and 1 tablespoon lemon juice. Season with salt and pepper.
Rinse celery, pat dry, remove any strings and thinly slice.
Rinse lettuces, spin dry and cut or tear into bite-sized pieces. Spread tomatoes on a plate, spoon tuna sauce over tomatoes and top with lettuces and celery. Serve immediately.