Anchovy and Tomatoes with Rosemary

Name: Anchovy and Tomatoes with Rosemary
Yield: 2 servings
Cuisine: American
Ingredients: 6 branches Rosemary; 6 Cherry tomatoes; 2 clove Garlic; 2 fillets Anchovies; 1 to finish Pepper; 1 tbsp Olive oil; 1 Salt, if you don't like anchovies

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

2 servings

6branches Rosemary
6Cherry tomatoes
2 cloveGarlic
2 filletsAnchovies
1to finish Pepper
1 tbspOlive oil
1Salt, if you don't like anchovies

Saved

Steps

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

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

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