Ingredients
4 medium tomatoes (red, yellow, or a mixture), cut into eighths
2 tablespoons extra-virgin olive oil
1 medium clove garlic, minced
5 anchovy fillets, coarsely chopped
Salt and freshly ground pepper to taste
2 tablespoons roughly chopped flat-leaf parsley
Preparation
Heat the olive oil and garlic in a small skillet over low heat. Stir in the anchovies, and cook about 1 minute.
Place the tomato wedges in a serving dish, and sprinkle lightly with the salt and pepper.
Pour the warm dressing over the tomatoes, add the parsley, and toss well to coat. Serve immediately.
