Pomodoro Alle Acciughe Tomatoes With Anchovies

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A good Italian antipasti spread always demonstrates the wisdom of simplicity and this tomato antipasto proves the point again. Make a dressing by combining the oil drained from a tin of anchovies with the juice of a lemon, freshly coarse-ground pepper and half a tablespoon of chopped fresh oregano. Set aside to allow the flavour to improve. Cut 4 ripe tomatoes into lengthwise wedges and arrange on a platter draping an anchovy fillet over each wedge. Pour the dressing over the tomatoes and serve the antipasto with crispy pane de casa from a good Italian bakery. Makes 4 servings. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 1/19/93.

Posted by Stephen Ceideberg; February 18 1993.