I’m a big omelette fan. It’s my weapon of choice for a quick and tasty solitary supper. I’ve recently stumbled across a very tasty filling that has me licking my lips every time I make it. I won’t talk about how to make an omelette since everyone seems to have their own idea. Instead I’ll just discuss the sauce. I actually think that it may make a pretty good pasta sauce too if you make more of it.
Ingredients
- 8-12 cherry tomatoes
- a handful of fresh origanum
- a tablespoon or two of fresh parsley
- 2-4 anchovy fillets
- a little oil for frying
- black pepper to taste
Preparation
- Heat oil in a small pot at moderate heat
- Add cherry tomatoes and stir occasionally
- Wash and chop the origanum and parsley
- Chop and mix the anchovy fillets with the herbs
- When the tomatoes skins start cracking add the herbs and anchovies
- Fry a short while and then squash the tomatoes to make a sauce
- Simmer for a minute or 3
- Season with black pepper to taste
Notes
This ratio of ingredients recipe can be varied quite a lot depending on your preference. I tend to use more anchovies rather than less. Also goes well with a bit of grated cheddar cheese in an omelette.
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