Pomodoro Alle Acciughe (Tomatoes with Anchovies)

Pomodoro alle acciughe is Italian simplicity at its finest: ripe tomato wedges draped with anchovy fillets and dressed in the oil from the tin mixed with lemon juice and fresh oregano. Four ingredients, no cooking, and a flavor punch that hits way above its weight.

The anchovy oil is the star of the dressing. It carries all the briny, umami intensity of the anchovies and emulsifies with lemon juice into a savory, golden drizzle. Let it sit for a few minutes before serving so the oregano and pepper bloom into the oil.

Use the ripest, most flavorful tomatoes you can find. This dish has nowhere to hide. Mealy, off-season tomatoes will make a flat, disappointing plate. Peak-summer tomatoes with sweet, acidic juice are what this recipe was made for.

Kitchen Tips

• Use oil-packed anchovies, not salt-packed. The dressing relies on that flavored oil straight from the tin.
• Cut the tomatoes into lengthwise wedges, not rounds. Wedges hold their shape better and give the anchovies a surface to drape across.
• Coarse-grind the pepper fresh. Pre-ground pepper fades into the background; freshly cracked pepper adds real bite.
• Serve with crusty Italian bread (pane de casa) to mop up the dressing left on the platter.

Variations

• Add thin slices of fresh mozzarella between the tomato wedges for a richer antipasto.
• Scatter capers or olives over the platter for extra salt and tang.
• Use basil instead of oregano for a more classic Italian herb flavor.