- 10 anchovy fillets.
- 2 tomatoes.
- 1/2 lemon.
- 3 tablespoons olive oil.
- 1 tablespoon balsamic vinegar.
Cut the tomatoes and fry them in a pan with a tablespoon of olive oil to get a tomato compote. Stir the tomatoes regularly so they do not burn and add water if needed .
Meanwhile, cut anchovies as thinly as possible (can chop) . Add the half lemon juice, remaining 2 tablespoons of olive oil and vinegar .
When tomatoes are cooked, add them to the preparation and anchovy mix to obtain an almost smooth paste (re-cut the tomatoes if necessary) .
Cool this mixture a few minutes and serve it on croutons houses .
Notes: I invented this preparation for an impromptu Valentine dinner: we made our meal accompanying it with croutons and gnocchi. My darling and I were not fans of anchovies but revisited in this way, we loved it!