I adore anchovies so have no trouble with this being heavy on them, but if you are less keen – and want a waft rather than a full-on flavour – go for the 50g option.
Timings
Prep time: 15 minutes
Cook time: 40 minutes
Serves
6 as a side dish, or 3 as a light main course
Ingredients
- 8-9 large plum tomatoes, halved
- 50-100g jar or tin of anchovies, drained (reserve the oil)
- 2 fat garlic cloves, very finely sliced
- 100g coarse white breadcrumbs (about a day old is good)
- finely grated zest of ½ lemon
- leaves from 4 sprigs of thyme
- 2 tbsp extra-virgin
- olive oil
Method
- Put the tomatoes into an ovenproof dish in which they can lie in a single layer, cut-side up. They should be quite snug, but not too squashed up (otherwise they sweat – you want some moisture to evaporate as it will make them sweeter).
- Halve each anchovy and stick some slices of garlic and some anchovy into each tomato half. Spoon 2 tbsp of the oil from the anchovies over the tomatoes. Season.
- Preheat the oven to 200C/190C fan/gas mark 6. Toss the breadcrumbs with the lemon, thyme and some seasoning. Scatter over the tomatoes and drizzle on the olive oil.
- Bake for 30-40 minutes, or until the tomatoes have shrunk and the top is golden brown.
Disclaimer: The copyright of this article belongs to the original author. Reposting this article is solely for the purpose of information dissemination and does not constitute any investment advice. If there is any infringement, please contact us immediately. We will make corrections or deletions as necessary. Thank you.
