anchovy Archives

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20 minutes

Great value

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25 minutes

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15 minutes

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10 minutes

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40 minutes

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20 minutes

Confit tomatoes in garlic-and-anchovy oil

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 20 minutes

Ingredients

1 head garlic, broken into cloves, with skins intact
6 plum tomatoes, halved and seeded
4 sprigs fresh thyme
sea salt and freshly ground black pepper, to taste
2 cups olive oil
200 g cherry tomatoes, halved
8 fillets anchovy
ciabatta toast, for serving
fresh basil, for serving

Method

Preheat the oven to 150°C.

Arrange the garlic, plum tomatoes and thyme in a shallow baking dish, with the tomatoes cut side up. Season and pour over the olive oil.

Bake for 1 hour, then remove the dish from the oven, remove the tomatoes and set aside. Return the dish to the oven for a further 20 minutes.

Remove the dish from the oven, add the cherry tomatoes and anchovy fillets while the oil is still warm and allow to cool.

Serve at room temperature, spooned over toasted ciabatta with fresh basil and cracked black pepper.

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Curried lamb mince with amagwinya

Beef-and-vegetable stir-fry

Salsa verde

Cucumber salad 3 ways

Chilli-and-lime chickpea pasta

Roast feta gnocchi

Pizza Bianca

Caesar salad

Smashed tomato-and-red pepper smoor

Grilled broccoli salad

Confit tomatoes in garlic-and-anchovy oil

Confit tomatoes in garlic-and-anchovy oil

Ingredients

Method