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Anchovies and tomatoes on sourdough

Sometimes, simplicity is everything, especially when it's a scorcher.

By Lisa Featherby
  • 10 mins preparation
  • Serves 6
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Good bread. Tomatoes at their peak. Top-quality anchovies. Sometimes, simplicity is everything, especially when it's a scorcher.

Ingredients

  • 1 tbsp extra-virgin olive oil, plus extra for drizzling
  • 3 tsp red wine vinegar
  • ¼ white onion, thinly sliced
  • 2 heirloom tomatoes, thickly sliced
  • 6 fresh or grilled sourdough bread slices
  • 12 anchovy fillets

Method

  • 1
    Combine oil and vinegar in a bowl, add onion and tomato, toss to coat and season to taste. Serve on sourdough bread, topped with anchovy fillets and drizzled with extra-virgin olive oil.