When I was a little girl, I would often stay at my grandparents' house and in the morning my grandpa Ted - an ex orchardist - would slice fresh, home grown tomatoes over hot buttered toast, sprinkle it with a little salt and pepper, and we'd eat this for breakfast with strong white tea.
Some years later, long after Grandpa Ted passed away, I met Tim - also an ex-orchardist - who wooed me with fresh stonefruit from his family's orchard, New Zealand wine, and outings to some of Melbourne's finest restaurants. It was only after we married that I realised Tim hated tomatoes ... and anchovies. Two matches made in heaven, but something we could simply never enjoy together as husband and wife.
This week I hit the jackpot. My mother in law sent down some home grown tomatoes and leeks; at the same time Tim departed for a week long camping excursion.
Ingredients:
2-3 home grown tomatoes
1 leek
crushed garlic
2-3 tinned anchovies
Instructions:
Splash a little good quality olive oil into a pan and throw in thinly sliced leek, crushed garlic and anchovies. Fry off for a minute, stirring, then add finely chopped tomatoes. Shake pan and simmer for about a minute until mixture thickens slightly and tomatoes cook.
Serve:
On a thick slice of toasted sourdough, sprinkled with a little olive oil, seasalt and freshly ground pepper.
Some years later, long after Grandpa Ted passed away, I met Tim - also an ex-orchardist - who wooed me with fresh stonefruit from his family's orchard, New Zealand wine, and outings to some of Melbourne's finest restaurants. It was only after we married that I realised Tim hated tomatoes ... and anchovies. Two matches made in heaven, but something we could simply never enjoy together as husband and wife.
This week I hit the jackpot. My mother in law sent down some home grown tomatoes and leeks; at the same time Tim departed for a week long camping excursion.
Ingredients:
2-3 home grown tomatoes
1 leek
crushed garlic
2-3 tinned anchovies
Instructions:
Splash a little good quality olive oil into a pan and throw in thinly sliced leek, crushed garlic and anchovies. Fry off for a minute, stirring, then add finely chopped tomatoes. Shake pan and simmer for about a minute until mixture thickens slightly and tomatoes cook.
Serve:
On a thick slice of toasted sourdough, sprinkled with a little olive oil, seasalt and freshly ground pepper.
4 comments:
I don't like anchovies, but I reckon that this would be quite nice! A great idea, as I too LOVE tomatoes on toast!!!!
I like a simple but delicious meal, thanks for that kaz!!
trust me, the flavour of the anchovies isn't strong at all - it just adds a nice salty flavour to the tomatoes.
Sounds nice. Are you going to post your own recipes, or recipes you've found & modified?
a bit of both - I have plenty of recipes up in my head but thought it would be good to document them. I'll also post up good food experiences I have whilst dining out too
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