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| Tomatoes with Anchovy Dressing |
| Anchovies are quite salty, so season the tomato wedges only slightly with salt. |
| 2 tablespoons extra-virgin olive oil |
| 1 medium clove garlic, minced |
| 5 anchovy fillets, coarsely chopped |
| 4 medium tomatoes(red, yellow, or a mixture), cut into eighths |
| Salt and freshly ground black pepperto taste |
| 2 tablespoons roughly chopped fresh flat-leaf parsley |
| 1. Heat olive oil and garlic in a small skillet over low heat. Stir in anchovies, and cook about 1 |
| 2. Place tomato wedges in a serving dish, and sprinkle lightly with salt and pepper. |
| 3. Pour warm dressing over tomatoes, add parsley, and toss well to coat. Serve immediately. |
| Photograph by: Gentl & Hyers |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated