How to make puttanesca tomatoes salad? Puttanesca tomatoes salad recipes and ingredient shared on our page.
500g ripe plum tomatoes
2 large cloves garlic, peeled
3 anchovy fillets, drained
8 pitted black olives
1 medium sized red chilli
2 tsp small capers, drained
olive oil, for drizzling
2 tbsps freshly grated Parmesan
fershly ground black pepper
1. Preheat the oven to 190°C (fan 175°C), gas 5. Halve the tomatoes lengthways and place cut site up on a baking tray in a single layer.
2. Finely chop the garlic, anchovy fillets, olives and chilli (there is no need to remove the seeds) and mix together in a bowl. Divide the mixture between the tops of the tomato halves, then scatter a few capers on to each one and season with pepper.
3. Drizzle with oil and roast on the centre shelf for 40 minutes, then scatter the Parmesan over the tomato halves and return to the oven for 5 minutes. Your enjoy meal!
(Eat this as is with some fresh crusty bread, or serve it alongside lamb, steak or chicken)