Herby tomato and anchovy omelette

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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