Ingredients

Method

• 500 g Woolworths exotic tomatoes
• 4 T extra virgin olive oil, plus extra for drizzling
• 1 T red wine vinegar
• 5 g Italian parsley, finely chopped
• 1 red chilli, seeded and finely chopped
• 6–8 anchovies
• sea salt and freshly ground black pepper, to taste
• 1 baguette, sliced at an angle

Method

Ingredients

1. Tear the tomatoes into small chunks into a shallow bowl to catch the juice. Drizzle over the olive oil and red wine vinegar, then add the parsley and chilli, and tear in the anchovies. Season to taste.

2. Toss the tomatoes through the dressing and allow to marinate while you prepare the toast.

3. Drizzle olive oil onto the sliced baguette and toast in a dry pan over a high heat. Spoon the tomatoes over the toasted baguette and serve immediately. You can also serve it with Woolworths’ new pearl
mozzarella or burratina mozzarella.

Cook's note: Tearing the tomatoes instead of cutting them encourages the juices to release and creates rough edges that will absorb the flavourful dressing

Find more tomato recipes here.

Photography: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen