Side Dishes

Layered Onions and Tomatoes with Olives and Anchovies (4)

This is basically Pissaladiere without the bread base. You can buy a slice of Pissaladiere in the south of France and it is the equivalent of a slice of pizza in Italy – so really a to go meal. I would like to say that this is vegan or vegetarian but actually it is the anchovies that make the difference between fairly bland and delicious. It goes very well with lamb and you can add pommes boulangeres on the side (see my recipe for that).

Heat oven to 350 degrees F.

1 tbsp. olive oil, seasoned with salt and freshly ground black pepper

2 onions – cut into rings

2 large garlic cloves – thinly sliced

2 beefsteak tomatoes – cut into slices

2 cans of anchovies (the salted kind)

12 black olives

Heat the oil in a cast iron casserole dish and when nice and hot add the onion rings, turn down the heat and let onions ‘sweat’ i.e. cook slowly until soft but not browned at all.

When onions are cooked place half of them on the bottom of something like an ovenproof pie dish. Scatter over half the garlic, then add a layer of tomato slices. Repeat this again.

Place in the oven and cook for 20 minutes. Turn up heat to 375 degrees F.

Remove from oven and decorate with criss-crosses of anchovies and olives dotted among the anchovies.

Cook in oven for a further 10 minutes. Serve whilst hot.


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