Tomatoes with basil and anchovies

General

• Time: 20 minutes
• 4 to 6 servings

Ingredients

• 2 small garlic cloves, minced
• 1 small shallot, diced
• 2 tablespoons red wine vinegar or sherry vinegar
• 4 tablespoons extra-virgin olive oil
• Salt and pepper
• 12 anchovy fillets
• ½ cup milk (optional)
• 3 pounds ripe tomatoes, any size, cut in wedges, slices or halves
• 1½ cups basil leaves, not too big, washed and dried
• Pinch of crushed red pepper (optional)

Procedure

1. Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Whisk in 3 tablespoons olive oil. Season with salt and pepper.
2. Put anchovies in a small bowl and cover with milk. Leave for 5 minutes, then carefully rinse with water and blot with paper towels. (Alternatively, skip the milk and simply rinse anchovies with water and blot.) Transfer to a small plate and drizzle with 1 tablespoon olive oil.
3. About 5 or 10 minutes before serving, place tomatoes in a large, deep platter or low-sided serving bowl. Season generously with salt and pepper, then add vinaigrette and toss gently to coat.
4. Just before serving, add the basil leaves and toss gently. Garnish with anchovy fillets and a sprinkling of crushed red pepper, if desired.