Tomatoes With Basil And Anchovies Recipes

TOMATOES WITH BASIL AND ANCHOVIES

Tomatoes With Basil and Anchovies image

A great tomato salad starts with great tomatoes. Buy ripe tomatoes in season from the market or farm stand, or, even better, pick them straight from the garden. The anchovies (they are rinsed briefly to tame them) are an important feature, the perfect counterpoint to the tomatoes' sweetness. Add a large handful of aromatic basil leaves just before serving.

Provided by David Tanis

Categories dinner, easy, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine vinegar or sherry vinegar
4 tablespoons extra-virgin olive oil
Salt and pepper
12 anchovy fillets
1/2 cup milk (optional)
3 pounds ripe tomatoes, any size, cut in wedges, slices or halves
1 1/2 cups basil leaves, not too big, washed and dried
Pinch of crushed red pepper (optional)

Steps:

Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Whisk in 3 tablespoons olive oil. Season with salt and pepper.
Put anchovies in a small bowl and cover with milk. Leave for 5 minutes, then carefully rinse with water and blot with paper towels. (Alternatively, skip the milk and simply rinse anchovies with water and blot.) Transfer to a small plate and drizzle with 1 tablespoon olive oil.
About 5 or 10 minutes before serving, place tomatoes in a large, deep platter or low-sided serving bowl. Season generously with salt and pepper, then add vinaigrette and toss gently to coat.
Just before serving, add the basil leaves and toss gently. Garnish with anchovy fillets and a sprinkling of crushed red pepper, if desired.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 612 milligrams, Sugar 7 grams

TOMATO BASIL PASTA

Tomato Basil Pasta image

This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!

Provided by ANGELA DAWN

Categories Main Dish Recipes Pasta

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups diced tomatoes
1 small onion, finely chopped
6 tablespoons olive oil
2 cloves crushed garlic
6 leaves fresh basil, torn
10 ounces fusilli pasta
3 tablespoons grated Parmesan cheese, or to taste
1 ½ cups crumbled feta cheese
salt and ground black pepper to taste

Steps:

Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g

FRESH & CHUNKY ROASTED TOMATOES WITH ANCHOVIES, GARLIC & BASIL

Fresh & Chunky Roasted Tomatoes With Anchovies, Garlic & Basil image

This is so simple and delicious! I've never had tomato sauce like this before. This is the only way I will make my fresh tomato sauce from now on!

Provided by Grace Lynn

Categories Sauces

Time 55m

Yield 3 cups

Number Of Ingredients 7

Ingredients

1 1/2 lbs ripe plum tomatoes, cut into large chunks about 16 small pieces per tomato
1 (2 ounce) can of flat anchovies packed in oil, minced
4 cloves garlic, minced
1/2 teaspoon dry crushed red pepper
1 teaspoon dried basil
1/2 cup extra virgin olive oil
salt and pepper

Steps:

Preheat oven to 400 degrees F.
Combine everything in a 13x9x2-inch glass baking dish, mix well.
Bake uncovered for about 40 minutes or until tomatoes are tender, wrinkled and starting to brown at edges.
Serve over any kind of pasta you like.
One time I added about 1 pound of peeled and deveined raw shrimp into the sauce right when it came out of the oven.
Stirred it up and the shrimp was cooked in a few minutes!

Nutrition Facts : Calories 397.6, Fat 38, SaturatedFat 5.4, Cholesterol 12.8, Sodium 563.1, Carbohydrate 10.4, Fiber 2.9, Sugar 6.1, Protein 6.6

FRESH MOZZARELLA & TOMATOES WITH ANCHOVY

Fresh Mozzarella & Tomatoes With Anchovy image

My favorite summer salad! If you don't care for anchovy, chopped up some fresh basil. I prefer the salty, flavorful taste of anchovy with the best tomatoes and great quality mozzarella.

Provided by KathyP53

Categories Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3/4 lb fresh mozzarella cheese, sliced into 1/4-inch pieces (buffalo is good if you can find it)
3 large ripe tomatoes, sliced (the best you can find)
1 (2 ounce) can anchovy fillets, drained and chopped (or try canned, rolled anchovy fillets stuffed with capers)
1/4 teaspoon good quality sea salt
1/4 teaspoon fresh ground black pepper
olive oil
1/8 cup chopped fresh Italian parsley

Steps:

Alternate slices of tomato with mozzarella on platter. Sprinkle with salt and pepper. Scatter with chopped anchovy. Drizzle entire platter with olive oil and garnish with chopped parsley. Serve with slices of a crusty, rustic baguette rubbed with fresh garlic.

Nutrition Facts : Calories 207, Fat 13.8, SaturatedFat 7.7, Cholesterol 52.8, Sodium 804.3, Carbohydrate 4.9, Fiber 1.2, Sugar 3, Protein 16.1

ROASTED TOMATOES WITH ANCHOVIES, GARLIC AND PARSLEY

Roasted Tomatoes with Anchovies, Garlic and Parsley image

Provided by Lucia Luhan

Categories Condiment/Spread Sauce Fish Garlic Herb Tomato Roast Low Carb Summer Parsley Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

1 1/2 pounds large plum tomatoes, each cut lengthwise into 6 wedges
10 anchovy fillets, chopped
1/4 cup chopped Italian parsley
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1/2 cup olive oil

Steps:

Preheat oven to 400°F. Arrange tomatoes, rounded side down, in single layer in 13x9x2-inch glass baking dish. Sprinkle with anchovies, parsley, garlic and dried red pepper, then salt and pepper. Drizzle with oil. Bake tomatoes uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes.

PASTA WITH ANCHOVIES AND TOMATOES

Pasta with Anchovies and Tomatoes image

Provided by Barbara Wichman Nowak

Categories Fish Pasta Tomato Quick & Easy Vinegar Basil Prosciutto Capers Simmer Gourmet Tennessee

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pound bowtie-shaped pasta (farfalle)
3/4 cup finely chopped onion
1 garlic clove, minced
2 tablespoons olive oil
a 2-ounce can flat anchovy fillets, drained and minced
a 28- to 32-ounce can tomatoes, drained, reserving juice, and chopped
1 tablespoon balsamic vinegar
1/2 teaspoon dried hot red pepper flakes
2 tablespoons drained capers, chopped
2 ounces thinly sliced prosciutto, chopped (about 1/2 cup)
1/4 cup finely chopped fresh basil or parsley leaves (wash and dry before chopping), or to taste
Accompaniment: freshly grated Parmesan

Steps:

In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a large skillet cook onion and garlic in oil over moderately low heat, stirring, until onion is softened. Add anchovies and cook, stirring, 1 minute. Add tomatoes with reserved juice, vinegar, and red pepper flakes and cook, stirring occasionally, until slightly thickened. Add capers, prosciutto, basil or parsley, and salt and pepper to taste and keep warm.
Cook pasta in boiling water until al dente and drain in a colander. In a large bowl toss pasta with sauce and serve with Parmesan.

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