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Tomato and anchovies roasted in garlicky cream

By Abigail Donnelly
8
Easy
15 minutes
45 minutes

Ingredients

  • 8 ripe tomatoes
  • 350 g Bella tomatoes
  • 6 garlic cloves, crushed
  • 6 bay leaves
  • 2 cups cream
  • 2 x 400 g cans butter beans, drained
  • 8 anchovies, finely chopped
  • Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.

Place the tomatoes in a baking dish. Add the remaining ingredients and mix gently. Bake for 45 minutes, or until golden.

Cook's note: The robust sweet flavour of roast tomatoes combined with the umami of anchovy and earthiness of butter beans is irresistible. Add cream for hero status.

Browse more side servings here.