5 ripe tomatoes, but still firm
5 finely chopped garlic cloves
10 anchovy fillets
Chopped oregano, thyme, parsley, and basil sufficient to cover all the tomatoes
Breadcrumbs
Salt, red pepper flakes, and olive oil to taste
5 ripe tomatoes, but still firm
5 finely chopped garlic cloves
10 anchovy fillets
Chopped oregano, thyme, parsley, and basil sufficient to cover all the tomatoes
Breadcrumbs
Salt, red pepper flakes, and olive oil to taste
Remove the "eyes" from the tomatoes with a sharp knife tip
In the opposite half, create a small cap on each tomato to allow it to breathe
Place all the tomato halves in a baking dish and, on top of each one, place an anchovy fillet
Preheat the oven to 180°C
Mix the chopped garlic and herbs with breadcrumbs until a fine mixture forms
Season with salt and red pepper flakes
Spoon about a tablespoon's worth of this mixture over each tomato half
Finally, sprinkle with a little more breadcrumb and drizzle with plenty of olive oil
Bake for 30 minutes
Serve as an appetizer, accompanied by salad
Or as a topping for a fish-based dish.
