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Tomatoes with an anchovy & chilli crust


  • Preheat oven to 180°C fan forced (200°C normal).  
  • Heat the oil in a heavy-bottomed pan and briefly sauté the garlic and chilli. 
  • Add the anchovies, breadcrumbs, parsley and ground pepper. Stirfry until the crumbs are golden. Then set aside to cool a little.
  • When ready, place the tomatoes on an oven tray, skin side down, and smear with a little mustard. Sprinkle with a little salt and press the crumb mixture on top of each tomato. Then cook in the oven for 20-25 mins.
  • Serve as an accompaniment to a simple meat or fish dish.


  • ¼ cup olive oil
  • 2 garlic cloves, finely chopped
  • 1 chilli, finely chopped
  • 4 anchovies, drained
  • ½ cup fresh breadcrumbs
  • 2 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 4 large ripe red tomatoes, cored & halved
  • Dijon mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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