Anchovy and Tomatoes with Rosemary

Anchovy and Tomatoes with Rosemary

This recipe is all about piercing tomatoes with rosemary twigs and baking them in the oven. You'll also bake them with garlic and anchovies to improve the flavor. It's a great side dish.

Ingredients: 2 servings

4-6 branches
Cherry tomatoes
2 cloves
2 fillets
to taste to finish
Olive oil
1 tablespoon
Salt, if you don't like anchovies
to taste


1. Rinse the rosemary twigs and wipe it dry. Pick the rosemaries on the bottom to remove. The remove leaves can be used for another dish.
2. Pierce the cherry tomatoes from the stem side with rosemaries. Cut the rosemary if it's too long. Preheat the oven to 180℃.
3. Grease a heat-proof dish with some olive oil. Place the tomatoes and garlic inside, and roll them around to coat with the oil.
4. If you like anchovies, place 2 fillets on top of the tomatoes. Bake in the oven at 180℃ for about 20 minutes.
5. Here's the result. Season them with black pepper and serve them as a side dish. If you don't like anchovies, season them with salt.

Story Behind this Recipe

I wanted to make this as a side dish for Shrimp en Papilote by Cookpad user Satoyoko.