Roasted tomatoes with lemony anchovy crumbs from Dinner in French: My Recipes by Way of France (page 230) by Melissa Clark

  • Parmesan cheese
  • lemons
  • mint
  • thyme
  • cherry tomatoes
  • dried red pepper flakes
  • panko breadcrumbs
  • anchovies
  • heirloom tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on August 28, 2021

    I liked these but there was too much oil. I will use less next time.

  • bwhip on August 17, 2020

    We really enjoyed this very much. So simple, but so flavorful and delicious. We served as a light dinner with some nice crusty bread, as the author suggested, and found it to be a lovely summer meal.

  • tarae1204 on May 28, 2020

    Good recipe but strong on the anchovies. This is a complex version of a pretty standard French side dish of stuffed tomatoes. So know that you can go all in and make them in this amazing Melissa Clark super-flavorful and strong-on-the-anchovies way, or you can follow the basic outline of tomatoes, breadcrumbs, some garlic and herbs and butter or oil, and it will turn out just fine. I did not have heirlooms as I made it in early May, and I used gluten-free Panko rather than breadcrumbs -- these adjustments were okay.

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