It’s the height of summer here in Turkey and it feels great. What I really love is waking up every morning to a clear blue sky and having the full certainty that today the temperature is going to soar to at least 30 degrees. This is not like Devon and Cornwall!
The next thing is cooking: let’s keep it simple, what do you think?
We’re in our village house in Assos right now and the village has never in its entire existence which stretches way back, seen as many visitors as it has over this post-Ramazan holiday. Can you imagine traffic jams in this part of the world, especially on what was the sweet little coastal road that winds between here and the next very minor little town Küçükküyü?
Cars parked every which way, including last night when there was a düğün/wedding just down the road, a HUGE show-off jeep parked aggressively right over our very own front doorstep!! I should have taken a picture of it! But the drums began and the festivities started … for some things, you just have to go with the flow.
The regular Friday Ayvacık market didn’t happen because of the bayram but a few of the stalls opened up at the corresponding Küçükküyü one. All the summer vegetables are available in huge profusion, the main one in this area being tomatoes.
You should see them: huge piles of fabulous beauties, and the price is ridiculous. Without hesitating, SIL bought 2 kilos straight off – this is loads by usual standards, should I say English standards? 5 pounds?
But the thing is, we use them up, no problem, and now is the moment because they taste just great.
Here is a perfectly simple recipe with a little twist.
I think I saw it on an Italian blog (written by an American couple) where they also have the tomato overload.
Roast those sun-ripened tomatoes in the oven drizzled with olive oil and fresh herbs till totally soft and aromatic. Serve at room temperature or just warm with an anchovy fillet draped over each.
There, I hardly need to write out the recipe because that’s it! But, you know what? It’s such a great idea.
Roasted Summer Tomatoes with Herbs and Anchovy Fillet
- Preheat oven to 150C/280F.
- Depending on the size of your tomatoes, cut either in half or else cut off the top third and discard. Place on a baking tray lined with baking parchment, season with the salt and pepper, and drizzle with the olive oil. Scatter the chopped fresh herbs on top.
- Place in the preheated oven and leave for a minimum of 4 hours or till wrinkly and gorgeous.
- Baste with the juices from the tomatoes and olive oil from time to time when you’re passing by.
- When done – you can tell by the way they look and the enticing aroma – , top with a whole anchovy fillet. THIS IS THE ITALIAN TOUCH!
- TIP sometimes these anchovies can be excessively salty. If they are, the trick is to soak them in milk for a little while beforehand. This way you get rid of the extra salt.Then wash and pat dry before continuing with the recipe.
- Serve your tomatoes warm from the oven or at room temperature.