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Categories:
tomatoes salt pepper garlic anchovy capers extra-virgin olive oil red wine vinegar red pepper basil parsley baguette
Viewed: 19 - Published at: 9 years agoIngredients
- 1 pound ripe tomatoes, in assorted colors and sizes
- Salt
- pepper
- 2 garlic cloves, finely minced
- 2 anchovy fillets, rinsed and roughly chopped, optional
- 1 teaspoon capers, rinsed
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- Pinch red pepper flakes
- 12 basil leaves
- A few tender parsley leaves
- 4 fresh French rolls or a long baguette
Method
- Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in a salad bowl.
- Season with salt and pepper.
- Add the garlic, anchovies (if using), capers, olive oil, vinegar, pepper flakes and half the basil, torn or chopped.
- Gently toss with the tomatoes and leave for 5 or 10 minutes.
- Split the rolls or baguette lengthwise.
- Spoon tomato salad and its juices onto bottom of each roll (or bottom half of the baguette).
- Lay a few basil and parsley leaves over tomatoes.
- Replace tops and press lightly.
- If using baguette, cut crosswise into 4 pieces.
- Cover sandwiches with a clean dish towel and wait for an hour or so before serving.
