A delicious Provençale lunch dish amped up with anchovies and fresh thyme
Diana Henry
The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
Published
I adore anchovies so have no trouble with this being heavy on them, but if you are less keen – and want a waft rather than a full-on flavour – go for the 50g option.
Overview
Prep time
15 mins
Cook time
40 mins
Serves
6
as a side dish, or 3 as a light main course
Ingredients
- 8-9 large plum tomatoes, halved
- 50-100g jar or tin of anchovies, drained (reserve the oil)
- 2 fat garlic cloves, very finely sliced
- 100g coarse white breadcrumbs (about a day old is good)
- finely grated zest of ½ lemon
- leaves from 4 sprigs of thyme
- 2 tbsp extra-virgin olive oil
Method
Step
Put 8-9 halved plum tomatoes into an ovenproof dish in which they can lie in a single layer, cut-side up. They should be quite snug, but not too squashed up (otherwise they sweat – you want some moisture to evaporate as it will make them sweeter).
Step
Drain and reserve the oil from 50-100g jar or tin of anchovies. Halve each anchovy and stick some of the 2 finely sliced garlic cloves and some anchovy into each tomato half. Spoon 2 tbsp of the oil from the anchovies over the tomatoes. Season.
Step
Preheat the oven to 200C/190C fan/gas mark 6. Toss 100g coarse white breadcrumbs with finely grated zest of ½ lemon, leaves from 4 sprigs of thyme and some seasoning. Scatter over the tomatoes and drizzle on 2 tbsp extra-virgin olive oil.
Step
Bake for 30-40 minutes, or until the tomatoes have shrunk and the top is golden brown.