This appetizing dish will impress your guests. The intense flavour of the anchovies goes so well with the great flavour of the IGP costoluto tomato. In short: a rich and satisfying dish for your senses and tastebuds.

Difficulty: easy
Cost: moderate
Preparation time: 35 minutes
Serves: 4

Method
Wash the tomatoes, cut in half and put them to dry a little in the oven with a drizzle of extra virgin olive oil and a pinch of salt for 15 minutes at 180°C.

Rinse the anchovies under running water, then open them up like a book and remove the bones and the tail; dry them by dabbing with absorbent paper. Put them in a bowl and season with a little salt, white wine vinegar and a pinch of oregano.

Arrange the anchovies on a baking sheet, place the yellow tomatoes cut in half on top, sprinkle with breadcrumbs, grated pecorino cheese and a drizzle of extra virgin olive oil.

Heat the oven to 220°C and bake the anchovies for 4 minutes.
To assemble the dish: place the dried tomatoes as a base, arrange the anchovies au gratin with the yellow tomatoes with a spatula on them and decorate with a few fresh basil leaves and basil pesto.

Enjoy!