il pomodoro e la mollica infornano
(Tomato & breadcrumb Bake)

This recipe is best with:

 

Ingredients

  • 4 tbsp olive oil

  • 85g white breadcrumbs

  • 55g anchovies, drained and finely chopped

  • 1 tsp crushed Garlic

  • 1 tsp Olive Oil

  • 3 tsp Cape Culinary Parsley

  • 700g small plum tomatoes, halved


Preparation

  • Preheat the oven to 220C

  • Heat the olive oil in a frying pan. Add the breadcrumbs and fry, stirring, until golden.

  • Add the anchovies and stir into crumbs with the Garlic and Parsley.

  • Place the tomatoes, cut side up, in a baking dish.

  • Sprinkle the crumb mixture over the tomatoes and bake 220C for 20 minutes.

Great with Italian Breads as a starter.  Enjoy its simplicity.