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    No-cook tomato, anchovy, olive & almond sauce

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    No-cook tomato, anchovy, olive & almond sauce

    • Preparation time: 15 minutes

    Serves: 4

    Ingredients

    450g Pink Choice Tomatoes, coarsely grated or finely chopped
    1 clove garlic, finely grated
    5 anchovy fillets, jar or can, drained and finely chopped
    8 pitted green olives, roughly chopped
    75g blanched almonds, finely chopped
    50g basil, finely chopped
    Pinch chilli flakes, plus extra to serve
    4 tbsp extra virgin olive oil
    20g pecorino, finely grated, plus extra to serve
    1 unwaxed lemon, finely grated zest and juice

    Method

    1. In a large bowl, mix together the tomatoes, garlic, anchovies, olives, almonds, basil, chilli, oil and pecorino.

    2. Season and add the finely grated zest from the lemon, plus a squeeze of the juice.

    3. Toss through cooked pasta or spoon onto some toast, bread or crostini for a speedy bruschetta, topped with extra grated pecorino and chilli.

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