This is a nifty little tomato compote that can be whipped up with minimal effort and packs a punch for any roast fish dish.You'll need (for three roast fish):
a box of small cherry tomatoes, pick the best you can it will make all the difference.
bunch of flat leaf parsley, chopped roughly
two huge cloves of garlic, chopped
tablespoon of capers
half a tin of anchovy fillets in olive oil, chopped
the olive oil from the anchovy tin
two or three small dried red chillies, depending on your tastes
sea salt
dribble of balsamic vinegar
slice the tomatoes in two and put in an oven-proof dish. Coat in the olive oil, add extra oil if you feel it needs it. Add all the other ingredients and stir the whole thing up. Pop in a hot over, gas mark 5, for about 40 minutes until the whole concoction has roasted to a bubbling tomatoey paste. Serve with roast fish and lemon wedges. Yumbles!
a box of small cherry tomatoes, pick the best you can it will make all the difference.
bunch of flat leaf parsley, chopped roughly
two huge cloves of garlic, chopped
tablespoon of capers
half a tin of anchovy fillets in olive oil, chopped
the olive oil from the anchovy tin
two or three small dried red chillies, depending on your tastes
sea salt
dribble of balsamic vinegar
slice the tomatoes in two and put in an oven-proof dish. Coat in the olive oil, add extra oil if you feel it needs it. Add all the other ingredients and stir the whole thing up. Pop in a hot over, gas mark 5, for about 40 minutes until the whole concoction has roasted to a bubbling tomatoey paste. Serve with roast fish and lemon wedges. Yumbles!
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