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.
