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Ingredients
Method
- 500g heirloom tomatoes, cut into wedges
- 1 chopped garlic clove
- 2 tsp moscatel vinegar
- Olive oil, for drizzling
- 12 salted anchovies, rinsed
- Simple combine the tomatoes with the garlic, vinegar and a good drizzle of olive oil in a bowl. Season well with salt and pepper, and leave to macerate for 5 mins. Serve on a platter topped with the anchovies, alongside some crusty bread for mopping up the juices. Yum!
10 mins
4 serving
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