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Slice the tomatoes in halves crossways. Place them in an oiled baking dish, shaving off the bottoms if necessary so that they stand upright. Sprinkle with the sugar and pepper. Leave to stand.
Heat the oil in a heavy-based pan, add the onion and garlic and fry gently for 5 minutes until soft but not coloured. Add the anchovies and cook for a few minutes more, pressing them with a wooden spoon to break them up.
Remove from the heat and stir in the basil, with pepper to taste. (DonÕt add any salt because the anchovies are salty already.) Spoon the mixture on top of the tomato halves, dividing it equally between them, then sprinkle with the Parmesan.
Bake the tomatoes in the oven at 220°C, gas mark 7, 425°F, for 10-15 minutes or until just tender and sizzling. Garnish with strips of anchovies and serve hot.
3 firm large Mediterranean tomatoes
freshly ground pepper
2tbsp olive oil
1 small onion, skinned and very finely chopped
1-2 garlic cloves, skinned and crushed
2oz can anchovy fillets, drained and chopped 50g
4tsp chopped fresh basil or 2tsp dried
1oz freshly grated Parmesan cheese 25g
fillets of anchovies, to garnish