Name: Tomatoes and tapenade on toast
Yield: Serves 4
Ingredients: 2 tbsp capers (well rinsed if salted); 2 tbsp red wine vinegar; 2 tbsp extra virgin olive oil; 1 tbsp sunflower oil; 100 g tinned brown anchovies; 1 tsp sea salt; juice of ½ lemon; 1 kg heritage tomatoes; 2 anchovy fillets; ½ garlic clove; 150 g pitted black olives; 4 slices of sourdough

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

A classic combination that’s never going to go out of fashion, this is a lovely way to celebrate heritage tomatoes when they are at their best.

Ingredients

1 kg heritage tomatoes
2 tbsp red wine vinegar
2 tbsp

Fish course
Starter
Pescatarian
Summer

Method

Cut the tomatoes into wedges or thick slices and put into a bowl. Drizzle with the red wine vinegar and 2 tablespoons of olive oil, then sprinkle over the sea salt and leave for about 20 minutes to come up to room temperature.

To make the tapenade, take a couple of your tinned anchovies and put them in a blender with the olives, garlic, capers, olive oil and lemon juice. Blitz until you

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