Baked Tomatoes with Baguette

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   Heat the oven to 200C/400F.

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   In a small bowl, mix the cream/milk, anchovies, sugar, garlic, 1/2 of the rosemary, oil and a third of the cheese.

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   Cut the larger tomatoes widthwise into 1.5cm slices and halve the smaller ones.

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   Put them into a bowl and pour in the cream mix.

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   Gently combine the mixture with your hands, so the tomatoes are coated, then place them cut side up in an 8 x 10 inch ovenproof dish; bake for 15-20 minutes, until their edges start to crisp.

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   2.

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   Meanwhile, cut the crust off half the baguette and tear the bread into rough chunks ranging from small crumbs to bigger pieces you should end up with 6 Tablespoons of croutons.

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   Toss them in a tablespoon of oil, spread them out on a baking sheet and bake alongside the tomatoes for seven minutes, until dry and lightly golden.

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    3.

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    Remove both trays from the oven and spread the croutons on top of the tomatoes.

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    Sprinkle over the remaining cheese and the remaining rosemary, and bake for seven minutes more, until the cheese has melted.

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    Remove it from the oven, set aside for 20-30 minutes (the flavour intensifies), then serve with the rest of the baguette.

* Per serving · 4 servings · Values may vary.

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