Tomato and Anchovy Appetizer

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 small or 3 large ripe tomatoes
  • Boston lettuce leaves
  • 1 can (2 ounces) flat anchovy fillets
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon dried orégano
  • 1 tablespoon capers
  • Freshly ground black pepper
  • 12 ripe olives, preferably Greek style


    1. Wash and core the tomatoes. Slice them and arrange on lettuce leaves.

    2. Drain the oil from the anchovies and combine it with lemon juice, orégano, capers and pepper to taste. Arrange the anchovy fillets on the sliced tomatoes and pour the oil mixture over all. Garnish with the olives and serve as a first course with buttered toast.