TOASTED BAGUETTE WITH TOMATOES AND ANCHOVIES
Categories Bread Fish Tomato Cocktail Party Quick & Easy Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Using coarse grater held over medium bowl, grate tomatoes down to skin. Discard skin. Add 1/3 cup olive oil and garlic to grated tomatoes. Season mixture to taste with salt and pepper. (Tomatoes can be prepared 2 hours ahead. Let stand at room temperature.)
- Place toast pieces on platter. Drizzle with additional oil. Place anchovies in small bowl. Serve toast, passing tomatoes and anchovies alongside.
OVEN ROASTED TOMATOES WITH GARLIC AND ANCHOVIES
This is a wonderful flavorful easy side dish to serve to guests for a dinner party. You can use any amount of garlic desired, since my family is garlic-lovers I have even gone so far as to use a whole bulb (about 10-12 cloves). Make certain to use only firm plum tomatoes only for this, regular tomatoes will not work and will become watery. If you find that your tomatoes are very juicy, I would suggest to remove just a small amount of the pulp and seeds from the inside with a small spoon from the tomatoes before roasting, although it is really not necessary.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400�°F.
- Grease a 13x9-inch baking dish.
- Slice the tomatoes in half lengthwise and then cut each half into three wedges, then arrange the tomatoes in a single layer in the baking dish.
- Sprinkle with chopped anchovies, parsley, chopped or sliced garlic, crushed red pepper flakes (if using) salt and pepper.
- Drizzle with olive oil.
- Bake the tomatoes uncovered until tender, wrinkled and starting to brown around the edges (this should take about 40-50 minutes).
- Serve with more olive oil on the side.
ROASTED PEPPERS WITH TOMATOES & ANCHOVIES
This vibrant dish has all the flavours of the Mediterranean for holiday dining at home
Provided by Jane Hornby
Categories Side dish
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
- Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.
Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium
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