I was recently invited to a beach birthday party and was told to bring a potluck dish along with the recipe (to go into a cookbook at a later date). Since I knew whatever I made would sit out for a while, I had to choose wisely. My mother was an amazing cook and hostess (she loved to entertain) so thankfully I had asked her for such a recipe not long before she passed away. Unlike me, Mom was not known for “healthy’ recipes and I agree, when you entertain you should go with taste, not diet or health. This fantastic roasted tomatoes with anchovies recipe she used to make is garlicky, yummy and not horribly unhealthy. But people go crazy for this easy-to-make recipe.
Roasted Tomatoes With Anchovies Appetizer
I know anchovies are not always a crowd-pleaser but they are used in this recipe for flavor, and trust me, people will eat this. In fact I was a little apprehensive of bringing this appetizer but I doubled it anyway. I bought a couple loaves of fresh baked baguettes and prayed somebody would eat it. Well, guess what? It was a hit! People kept telling me how good it was and they couldn’t wait to get the recipe.
Keep in mind the beauty of this recipe is that it can be served hot, cold or at room temperature, so it was perfect for the beach. It’s also Keto-friendly and low-carb if you don’t eat it with bread. Some people were just eating it with a fork, which is OK too! Here’s how to make this amazingly addictive roasted tomatoes with anchovies appetizer.
Roasted Tomatoes With Anchovies
Yields: Serves 6-8
Prep: 15 minutes | Cook: 30-45 minutes | Total: 45 minutes – 1 hour
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
1. Preheat oven to 425 Degrees.
2. Arrange sliced tomatoes in baking dish.
3. Sprinkle all rest of the ingredients over the tomatoes.
4. Pour olive oil all over the ingredients.
5. 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.
6. Let cool and arrange on serving dish. Serve with fresh bread and/or crackers.
*Roasting time varies.
Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 4mgSodium: 259mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 2g
*Roasting time varies.
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.
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