Olive Oil, Tomato and Anchovy Dip
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Olive Oil, Tomato and Anchovy Dip
Recipe By Michael Weldon
Ingredients
½ cup Squeaky Gate extra virgin olive oil
1 brown onion, diced
2 garlic cloves, sliced
2 tomatoes, diced
6 - 8 anchovy fillets
¼ bunch parsley
sea salt
1 loaf of sourdough, grilled
Method
In a medium saucepan over a medium heat, fry the onions gently in olive oil, making sure not to add colour. Once the onion is soft add in the garlic and anchovies, cool into the garlic is soft and the anchovy has melted into the oil.
Add in the tomatoes and chilli and remove the mixture from the heat, stir through and allow the hot oil to soften the tomato.
Serve the dip at room temperature with grilled bread on the side.
