250 g baby Roma tomatoes, halved lengthways
olive oil spray
salt and pepper for seasoning
160 g anchovy fillets
1 baguette, cut into diagonal slices
4 pitted green olives, cut into quartered wedges
2 Tbsp lemon juice
1 Tbsp red wine vinegar
2 Tbsp olive oil
1 Tbsp chopped dill
1 garlic clove, finely chopped
1 Tbsp chopped Italian parsley
- Preheat oven to 190°C. Line an oven tray with baking paper. Spread tomato halves over paper. Spray lightly with oil. Season. Roast for 35-40 minutes or until starting to shrivel and dry out. Remove and allow to cool. These can be done the day before.
- To make herb vinagreta, combine all ingredients in a small bowl. Season. Lay anchovies in a flat dish and pour over vinagreta. Cover and refrigerate for at least 1 hour or overnight.
- Preheat a char-grill plate to medium-high. Spray both sides of baguette slices with oil. Grill until lightly charred on both sides. Remove. Top with a roasted tomato then 2 anchovy fillets. Spoon over some dressing from dish. Top with a wedge of olive and serve.