TOMATOES AGAIN!

Heat 1 tbsp olive oil in large pan. Add the anchovy and garlic, gently cook stirring until the garlic starts to turn golden, don’t let it get too dark or it’ll become bitter. Stir in the tomato paste and cook for about a minute, add the tomatoes, the capers, olives oregano and sugar, cook for 15 -20 minutes to allow the flavour to develop and become richer.

Add salt to taste, more sugar if needed (this helps bring out and balance the flavour), a good glug of olive, you’ll need more than you’d usually use, a few tablespoons will thicken the sauce and make it rich and delicious, but still super light!

Finish with grated parmesan over whatever you choose to put your sauce on


Slow Roasted Tomatoes

Pre heat 100C. Slice tomatoes, place out of baking tray lined with parchment. Scatter your unpeeled garlic. Brush everything with some olive oil, salt and pepper. Place in the oven and roast for around 2 hours until nice and
soft, not too dry, but delicious. You can store in olive oil or eat straight away. *

Tomato Anchovy, Chili, Basil Salad

Chop up and mix together a couple of tomatoes, a few anchovy, pinch of basil leaves, oregano or dill would also be very nice. Add in your chilies (watch out these are hot!) salt and pepper, olive oil and that’s it! So simple but so good with these super tasty summer tomatoes. 


*Mercy Fruit and Veg, Terrace Road (Well Street) London

*Recipe inspired and adapted from the blog Dash and Bella, Phyllis Grant, who writes this very cool blog, is also has a big love of anchovies and all sorts of other deliciousness ;) http://dashandbella.blogspot.co.uk/