Anchovy and Tomatoes with Rosemary

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I wanted to make this as a side dish for Shrimp en Papilote by Cookpad user Satoyoko.

Please adjust the baking time and temperature to your oven. Recipe by Brandy

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Ingredients

2 servings
  1. 6branches Rosemary
  2. 6Cherry tomatoes
  3. 2 cloveGarlic
  4. 2 filletsAnchovies
  5. 1to finish Pepper
  6. 1 tbspOlive oil
  7. 1Salt, if you don't like anchovies

Cooking Instructions

  1. 1

    Rinse the rosemary twigs and wipe it dry. Pick the rosemaries on the bottom to remove. The remove leaves can be used for another dish.

  2. 2

    Pierce the cherry tomatoes from the stem side with rosemaries. Cut the rosemary if it's too long. Preheat the oven to 180℃.

  3. 3

    Grease a heat-proof dish with some olive oil. Place the tomatoes and garlic inside, and roll them around to coat with the oil.

  4. 4

    If you like anchovies, place 2 fillets on top of the tomatoes. Bake in the oven at 180℃ for about 20 minutes.

  5. 5

    Here's the result. Season them with black pepper and serve them as a side dish. If you don't like anchovies, season them with salt.

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