Roast tomatoes with anchovy and basil recipe
Britain is rightly proud of its rich variety of tomatoes. If you grow your own and want to use up a glut, or just want to make the most of the fragrant and tasty ripe produce in your local shops, then this is a brilliant fresh tomato recipe. Perfect for a summer lunch served with ciabatta bread or toasted sour dough to mop up the juices.
The roast tomatoes
- 500g seasonal ripe tomatoes of your choice
- 3 cloves of garlic
- a drizzle of olive oil
- 3 small anchovy fillets
- 40ml olive oil
- 2 tablespoons white wine vinegar
- A handful of basil leaves
- Place your choice of tomatoes in a roasting tin.
- Crush the garlic cloves and add to the tin.
- Trickle over olive oil.
- Roast at 200/gas 6 for about 20 mins.
- Mash the anchovies with the olive oil and vinegar. Tear in the basil leaves.
- When the tomatoes come out of the oven, toss them immediately in the dressing and leave to cool.
Like this recipe?You might also like the McCarthy Stone bread recipe book, Tony’s hummus recipe and his Triple chocolate brownie recipe. Ideal for summer. You can find more of our recipes here.
Recipe from Chris Ince, Chef Director at Atalian Servest
Chris been working in catering for over 24 years and spent many years alongside Michelin starred chefs. He’s a multi-medal winner in annual Salon Culinaire events and winner of ‘Best in class’ at the ‘Master seafood chefs of Great Britain’ competition in Hotelympia. He says, ‘Pride and authenticity are key to the making of a good chef.’