- Provencal-Style Tomatoes With Anchovies.jpg (56.24 KiB) Viewed 1338 times
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 2
If served as two portions, provides 647 cals, 25g fat (of which 4g saturates), 15g sugar and 2.2g salt per portion.
Ingredients
- 4 slices of sourdough or bread, toasted and with 1 side buttered
- 2 big (or 8 small) tomatoes
- 60 - 70g (2 - 2½oz) of anchovies, finely chopped
- Pinch of sugar
- 3 cloves of garlic, finely chopped
- 4 tbsp chopped parsley
- 4 tbsp breadcrumbs, white or brown (optional)
- Pepper to season
- 4 tbsp of olive oil
- Slice of onion (optional)
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Lay the buttered toast in the roasting pan, buttered side down.
3. Halve the tomatoes and arrange on top of the toast, cut side up. Sprinkle anchovies, sugar, garlic and parsley evenly over the tomatoes. Finish topping with a sprinkle of breadcrumbs (if using), black pepper and parsley. Drizzle with olive oil.
4. Bake for 12 - 15 minutes, depending on the size of tomatoes.
5. Garnish with slices of raw onion if desired.
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