Tomatoes and Anchovies
Simple and totally delicious for summer evenings or fresh lunches. This is your moment to choose the best, most colourful tomatoes you can find. They are the star of the show.
- 500g mixed heirloom tomatoes, cut into wedges
- 1 garlic clove, finely chopped
- 2 tsp muscatel, sherry or red wine vinegar
- Extra-virgin olive oil
- 6-10 salted anchovies, rinsed
- Small Handful of Parsley
- Salt & Pepper
Method
Combine the tomatoes with the garlic, vinegar, a little salt (remember your anchovies are salty!) and plenty of olive oil in a bowl. Leave for a few minutes to soak in the goodness.
Finely chop the parsley.
Serve with the anchovies and garnish with the parsley. Add pepper to taste.