For a true taste of Sicily rustle up this tomato antipasti dish
When staying in one of our boutique hotels Sicily you will be able to enjoy this antipasti dish alongside a refreshing glass of wine, whist taking in the incredible views of the Sicilian countryside, and fear not, it’s easy to rustle up at home once you get back from your Italian holiday.
The recipe is hugely popular at the end of July and into September when it’s the perfect conditions to sun-dry the tomatoes on the roofs and terraces of Sicilian houses. Here under the scorching Italian sun the tomatoes intensify in flavour, and with some locals adding a sliver of garlic and a piece of anchovy into the middle of the tomato before drying, it truly makes for an indescribable flavour sensation.
Below you will find a recipe you can make at home, minus the roof drying process, as British weather can be a little unpredictable. Once ready, serve with freshly baked bruschetta and mozzarella, or add to a main meal such as grilled fish.
700g tomatoes, ideally small plum sized-ones
A plump garlic clove
8 anchovy fillets
100g soft breadcrumbs from day old bread
Extra virgin olive oil
Pepper to taste
1) Set the oven to 180C/350F/gas mark 4. Rub a baking tray with olive oil, then half the tomatoes and sit them cut side up in the tin – they should be quite snug.
2) Peel and slice the garlic very thinly, and cut the anchovy fillets in four. Push a sliver of garlic, and piece of anchovy deep into the fleshy pulp of each half. Scatter the breadcrumbs over the tomatoes. Sprinkle with salt, and zigzag generously with olive oil.
3) Bake the tomatoes for 20–30 minutes or until the tomatoes are very soft and bubbling at the edges and the breadcrumbs are golden and crisp on top. You need to keep an eye on them. Add a drizzle of olive oil and a pinch of salt and pepper, serve immediately.
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