Scorched tomatoes with white anchovies and salted ricotta

Scorched tomatoes with white anchovies and salted ricotta

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
2-4
Photographer
Jacqui Melville

I was trying to have all the flavour of fresh tomatoes, but just a little cooked, yet not all mushy… which is how I came about cooking tomatoes this way. It intensifies their flavour and gives them a new taste and texture.

Ingredients

Quantity Ingredient
50ml olive oil
400g baby roma or large cherry tomatoes
40g white anchovy fillets, (see glossary)
20ml red wine vinegar
8-10 small basil leaves, washed
50g salted ricotta, or any similar hard cheese, (see glossary)

Method

  1. Place a large pot over a high heat. Add the olive oil and heat until hot. Add the tomatoes and shake the pot until the skins start to burst – about 30 seconds to 1 minute. As soon as you see the first skins burst, immediately pour the whole contents of the pot onto your serving plate. Let cool for 5 minutes.
  2. Lay the anchovies over the tomatoes. Drizzle with the vinegar, then scatter the basil over. Microplane or finely grate the cheese all over the tomatoes and enjoy.
Tags:
salad
salads
vegetables
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