Tomato, anchovy, parmesan and an oven- just excellent

This is a miraculous dish that I have adapted from a recipe by Nigel Slater whose  book, Tender, is a fixture in our kitchen. The anchovies and Parmesan, that I have added,  punch up the taste and take me to warmer climes. Even though this dish is at its best with late summer’s flavour packed tomatoes, I think it can work with those big tomatoes that can, a a bit sadly, be found all year round nowadays. Good bread and wine are essential accompaniments. The herby anchovy oil makes the most marvellous dressing on a green salad.

Tomato Roasted with Goat cheese, and anchovy oil

This recipe demands the use of very good tomatoes.

Ingredients per person

1 large tomato of around 350gms.

A thick slice of goat cheese – from a log, such as St Maur

1tbsp grated Parmesan cheese

2 or 3 anchovy fillets in oil

1tsp fresh thyme leaves

Sea salt

Black pepper

Olive oil

Step1/ Pre heat the oven to 190C. Cut a thick slice off the top of the tomato.

Step 2/ Using a teaspoon, remove enough flesh to create a deep hollow. Sprinkle the hollow you have created with the thyme leaves, some sea salt and a couple of grinds of black pepper.

Step 3/Put the tomato in a tight fitting casserole, ovenproof dish or small roasting tin. Pour olive oil into the casserole and a little drizzle into the hollow tomato. Place in the oven and cook for 20 mins.

Step 4/ Take the tomato out of the oven and put the anchovy fillets in the hot bubbling oil around the tomato.

Step 5/ Place the slice of goat cheese in the tomato and sprinkle with the grated Parmesan.

Replace in the oven for a further 15 mins or until the cheese is melted and browned.


About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in Digital photography, Food and Photography, France, Photography, Photography holiday, Writing. Bookmark the permalink.

2 Responses to Tomato, anchovy, parmesan and an oven- just excellent

  1. Your Photo’s are beautiful. I am a New York jewelry designer living in LA and I love to cook. Your photos have inspired me to use my camera to illustrate more creatively, my blog
    Hope you enjoy reading my blog as much as I am enjoying yours.

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