Tomatoes Provençales with Anchovies Recipe
The Telegraph publishes a recipe for Tomatoes Provençales aux anchois, a Provençal dish featuring halved plum tomatoes topped with anchovies, garlic, and herbed breadcrumbs. The dish is prepared by baking tomatoes with anchovy fillets and a breadcrumb topping for 30-40 minutes at 200°C. The recipe offers flexibility in anchovy quantity to suit different taste preferences.
Diana Henry, The Telegraph's award-winning cookery writer, shares a recipe for Tomatoes Provençales aux anchois, a flavor-packed side dish or light main course. The recipe calls for 8-9 large plum tomatoes halved and arranged in a single layer, filled with anchovy fillets and sliced garlic, then topped with a mixture of coarse breadcrumbs, lemon zest, and thyme leaves. The dish is baked for 30-40 minutes at 200°C until the tomatoes shrink and the topping turns golden brown. Henry notes that the recipe can accommodate different preferences for anchovy intensity, offering a range of 50-100g of anchovies. The dish is described as tasting even better the next day, making it suitable for advance preparation.
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- The TelegraphRight
Tomates Provençales aux anchois
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