Pomodoro Alle Acciughe (Tomatoes with Anchovies)

Directions

Make a dressing by combining the oil drained from a tin of anchovies with the juice of a lemon, freshly coarse-ground pepper and half a tablespoon of chopped fresh oregano.

Set aside to allow the flavour to improve.

Cut 4 ripe tomatoes into lengthwise wedges and arrange on a platter draping an anchovy fillet over each wedge.

Pour the dressing over the tomatoes and serve the antipasto with crispy pane de casa from a good Italian bakery.