As a fan of sardines, I have wanted to try anchovy fillets for a long time. Different fish; however both considered "small" fishes and belong to the champs of Omega-3s along with salmon, and smelt.
Roasting tomatoes with anchovies, garlic, olive oil, ground black peppers and green onions (the bottom white parts) could not be easier. This is pasta sauce/dressing cooked in the oven solely by slow roasting the combo. Roasting those not-rightfully-in-season tomatoes also helps to bring out the sweet umami flavors of tomatoes.
I have used Trader Joes Anchovy Fillets in Olive Oil here (photo below, at end of post). Each can has six small fillets and I have used them all in this recipe. The resulting sauce is intense but not overpowering and not overly salty.
There are many other products out there and if you have tried a good product, do leave me a note. I would love to hear your recommendations.
Anchovy fillets in oil is a source of EPA (EicosaPentaenoic Acid), and DHA (DocosaHexaenoic Acid). They are relatively low in mercury, and are healthier EPA and DHA choices than high-mercury species, such as swordfish, and mackerel.
Very intense sauce that I love! I am going to roast a bigger batch next time and keep it handy to toss into pasta whenever needed.
Sauce/Dressing of Roasted Anchovy Fillets, Tomatoes, Garlic, Green Onions
- 4-5 tomatoes
- 5-6 anchovy fillets
- 4-5 cloves minced garlic
- 4 green onion, bottom white parts finely chopped
- Pinch of ground pepper
And believe it or not? It all started with this.
It is no where near authentic puttanesca-style sauce without the capers and olives but to me, it is simply delicious!
Tag: puttanesca, anchovy sauce
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