Quickly fried tomatoes with anchovies and capers
4 servings
10 minutes
This Mediterranean recipe combines the freshness of cherry tomatoes, the spiciness of anchovies, and the zest of capers. A simple yet refined dish, it has roots in Italian and French cuisine where playing with flavor contrasts is cherished. Quickly sautéed tomatoes sprinkled with sugar reveal sweetness complemented by the gentle saltiness of anchovies. Capers add a light acidity while garlic and parsley complete the flavor palette. This dish is perfect as a side for fish or meat and also serves as a standalone appetizer alongside a glass of white wine. It takes just a few minutes to prepare while preserving the freshness of ingredients and richness of flavors. A wonderful choice for those who appreciate simplicity, elegance, and the energy of Mediterranean gastronomy.
1
Heat oil in a 30 cm diameter pan over medium-high heat.
- Extra virgin olive oil: 1 tablespoon
2
Finely chop the anchovy fillets and cut the tomatoes in half. First, fry the anchovies for a few seconds, then add the tomatoes and sprinkle with sugar, followed by the capers.
- Canned anchovy fillets: 2 pieces
- Cherry tomatoes: 550 g
- Sugar: 2 teaspoons
- Pickled capers: 2 tablespoons
3
Cook for 1 minute, stirring constantly. Add minced garlic and fry for another 15 seconds. Remove from heat, season with pepper and salt, and sprinkle with chopped parsley.
- Garlic: 1 clove
- Ground black pepper: to taste
- Salt: to taste
- Parsley: 8 g
