Roast Tomatoes with Anchovies and Thyme

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A dish on its own or a side dish for grilled fish. Serve with a salad or crusty bread to mop up the juices. Griddle the bread on a dry pan to add more flavour and texture.

Serves 2 (doubles easily)


12 small vine tomatoes
A large pinch of sugar (if the tomatoes are not sweet enough)
4 anchovies, chopped
4 stems of thyme, chopped
2 cloves garlic, peeled and chopped finely
1 tablespoon pinenuts
1 tablespoon extra virgin olive oil


1. Preheat the oven to 180C/350/Gas 4.

2. Cut the tomatoes in half. Place them on an oiled baking tray, sprinkle with sugar (if the tomatoes are not sweet) and scatter the anchovies on top. Sprinkle with thyme, garlic and pine nuts. Drizzle with olive oil, toss gently and bake for 15-20 minutes or until the tomatoes are soft.

Recipe variation

– You can use fresh parsley, oregano, lemon thyme or marjoram instead of thyme or even use dried oregano or dried Herbes de Provence. Sprinkle over some finely chopped chilli before cooking if you like it hot!





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