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    Roasted Tomato Salad with Anchovy and Garlic Butter

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    Roasted Tomato Salad with Anchovy and Garlic Butter

    This will stimulate appetites while leaving room for the main course.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 8

    Ingredients

    • 1.2kg Sicilian Marmonde tomatoes, or large beefsteak tomatoes
    • 125g slightly salted butter
    • 2 small red onions, halved and cut into thin wedges
    • 100g pack pine nuts
    • 50g can anchovy fillets in olive oil, drained and chopped
    • 1 clove garlic, crushed
    • 20g pack fresh flat-leaf parsley, chopped
    • 2 tbsp Waitrose Cooks' Ingredients Sundried Tomato Paste

    Method

    1. Preheat the oven to 220°C, gas mark 7. Cut each tomato into wedges and arrange in a single layer in a roasting tin.
    2. Melt a small knob of the butter in a frying pan and quickly fry the onions for 4-5 minutes until softened, then add to the tomatoes. Toast the pine nuts in the same pan for a minute until coloured, add to the tin, then toss the ingredients together and season lightly. Roast for 10 minutes until the tomatoes are just beginning to colour.
    3. Gently heat the remaining butter in a clean frying pan with the anchovy, garlic, parsley, tomato paste and seasoning. Stir until the butter has melted.
    4. Pile the tomatoes, onions and pine nuts onto serving plates and drizzle with plenty of the anchovy butter. Serve with warmed crusty bread, such as Waitrose Mixed Olive Pave.

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    Cook's tips

    Make up to a day ahead. Cover and chill in the fridge. To transport, cool then cover the tin with foil. Place the butter in a small, lidded container. To heat, remove the foil and put the tin in the oven for 10 minutes. Reheat the butter in the microwave, uncovered, or in a small saucepan on the hob.

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