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Tomatoes with Anchovy Dressing


This recipe is best made in late summer, when tomatoes of all types are intensely flavorful.

  • Servings: 4

Source: Martha Stewart Living, June 1997


  • 4 medium tomatoes (red, yellow, or a mixture), cut into eighths

For the Dressing

  • 2 tablespoons extra-virgin olive oil
  • 1 medium clove garlic, minced
  • 5 anchovy fillets, coarsely chopped

For the Seasoning

  • Salt and freshly ground pepper to taste
  • 2 tablespoons roughly chopped flat-leaf parsley


  1. Heat the olive oil and garlic in a small skillet over low heat. Stir in the anchovies, and cook about 1 minute.

  2. Place the tomato wedges in a serving dish, and sprinkle lightly with the salt and pepper.

  3. Pour the warm dressing over the tomatoes, add the parsley, and toss well to coat. Serve immediately.

Cook's Notes

Anchovies are quite salty, so season the tomato wedges only slightly with salt.

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