I was invited to a beach birthday party and was asked to bring a potluck dish along with the recipe, which would eventually go into a cookbook. Since I knew whatever I made would sit out for a while, I had to choose wisely.
Note: This recipe was originally published on August 27, 2024, and I’m sharing it again today because it’s perfect for late-summer entertaining and peak tomato season.
My mother was an amazing cook and hostess. She loved to entertain, and thankfully I had asked her for this recipe not long before she passed away. Unlike me, Mom wasn’t known for “healthy” recipes, and I agree that when you entertain, you should go with taste, not diet or health.
YES! I LOOK FORWARD TO #GROWINGYOUNGER
PLEASE SUBSCRIBE ME TO YOUR MAILING LIST.
This fantastic roasted tomatoes with anchovies recipe is garlicky, flavorful and surprisingly simple. Best of all, people go crazy for it!
Roasted Tomatoes With Anchovies Appetizer
I know anchovies aren’t always a crowd-pleaser, but in this recipe they’re really there for flavor. Trust me, even people who think they don’t like anchovies will eat this!
In fact, I was a little apprehensive about bringing this appetizer to the party, but I doubled the recipe anyway. I bought a couple of loaves of fresh-baked baguette and prayed somebody would eat it.
Well, guess what? It was a hit! People kept telling me how good it was and couldn’t wait to get the recipe.
The beauty of this recipe is that it can be served hot, cold or at room temperature, which made it perfect for a beach party. It’s also naturally low in carbohydrates on its own, although serving it with bread or crackers will add carbs.
Some people were simply eating the tomatoes with a fork, which is perfectly fine too! And since tomatoes are at their best in late summer, this is an especially delicious way to use up a bounty of fresh tomatoes.
How To Make Roasted Tomatoes with Anchovies
This recipe couldn’t be much easier. Simply arrange sliced plum tomatoes in a baking dish, then scatter the chopped anchovies, fresh herbs, garlic and hot pepper flakes over the top. Drizzle everything generously with olive oil and roast until the tomatoes are softened, shriveled and slightly charred around the edges.
Let them cool and transfer them to a serving dish. That’s it!
The tomatoes soak up all the savory flavor from the anchovies, garlic, herbs and olive oil as they roast. Serve them with fresh baguette, crackers or simply enjoy them on their own.
Roasted Tomatoes With Anchovies
Roasted Tomatoes With Anchovies Appetizer
Ingredients
- One and 1/2 lbs. plum tomatoes cut lengthwise into 6 slices (8 if large)
- 10 anchovies, chopped
- Basil or rosemary or both, cut up coarsely. (I used both)
- Garlic, crushed (I took large cloves and chopped them in my Cuisnart mini-prep)
- Hot pepper flakes (couple shakes)
- 1/2 cup (approx) virgin olive oil
- Kosher salt to taste
Instructions
- Preheat oven to 425 Degrees.
- Arrange sliced tomatoes in baking dish.
- Sprinkle all rest of the ingredients over the tomatoes.
- Pour olive oil all over the ingredients.
- Roast for 30 to 45 minutes* or until tomatoes are slightly charred. Time may differ depending on ripeness of tomatoes, etc. but most should be charred at edges and shriveled.
- Let cool and arrange on serving dish. Serve with fresh bread and/or crackers.
Notes
*Roasting time varies.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 139Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 4mgSodium: 259mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 2g
A Few Tips for This Roasted Tomato Appetizer
- Use ripe tomatoes. Since tomatoes are the star of this recipe, this is a great one to make during peak tomato season.
- Don’t skip the anchovies. They add savory, salty flavor rather than making the dish taste strongly of anchovies.
- Adjust the herbs. I used both basil and rosemary, but you can use whichever fresh herbs you have on hand.
- Watch the tomatoes as they roast. Cooking time can vary depending on the size and ripeness of the tomatoes. You want them softened, slightly shriveled and nicely charred around the edges.
- Serve them however you like. They’re delicious with crusty bread or crackers, but they’re also good enough to eat straight from the serving dish with a fork!
This is one of those recipes that looks deceptively simple but delivers a lot of flavor. It’s easy enough for a casual gathering but special enough to serve at a party.
Try more of Lauren’s delicious and healthy recipes like The Most Amazing Low Carb Cauliflower “Potato” Salad and This Tasty and Flavorful Lemon Asparagus Pasta Is So Easy to Make.
This post contains affiliate links which may give us a commission at no additional cost to you.
Are you following Fountain Of 30 on Facebook, X, Instagram and Pinterest? We’ve got lots going on, so join in on the fun! Subscribe to our newsletter here. You don’t want to miss a post and we promise not to bug you to death. Join our Facebook Group called Growing Younger where women discuss everything good and bad about being over 50. Additionally Lauren hosts a bi-weekly podcast called Beauty is a Bitch!
Please pin!
1 thought on “Easy To Make (And Addictive) Roasted Tomatoes With Anchovies Appetizer”