Pomodoro Alle Acciughe (Tomatoes With Anchovies)

A good Italian antipasti spread always demonstrates the wisdom of simplicity and this tomato antipasto proves the point again.

Make a dressing by combining the oil drained from a tin of anchovies with the juice of a lemon, freshly coarse-ground pepper and half a tablespoon of chopped fresh oregano. Set aside to allow the flavour to improve.

Cut 4 ripe tomatoes into lengthwise wedges and arrange on a platter draping an anchovy fillet over each wedge. Pour the dressing over the tomatoes and serve the antipasto with crispy pane de casa from a good Italian bakery.

Makes 4 servings.

From ‘Raw Materials’ by Meryl Constance, Sydney Morning Herald, 1/19/93.

Posted by Stephen Ceideberg; February 18 1993.