Baked Tomatoes with Baguette
- 2 Tablespoons Double Cream
- 3 whole Anchovy Fillets, Finely Chopped
- 1 teaspoon Brown Sugar
- 1 clove Garlic, Peeled And Crushed
- 1 sprig Rosemary, Finely Chopped (1/2 For Cream Mixture, 1/2 To Sprinkle Later)
- 1-½ strip Olive Oil, Plus Extra For The Croutons
- 2 ounces, weight Finely Grated Parmesan
- 2 pounds Tomatoes Of As Many Colours And Sizes As You Can Get
- 1 whole Small French Baguette, Half To Make Croutons And Half To Serve
1. Heat the oven to 200C/400F. In a small bowl, mix the cream/milk, anchovies, sugar, garlic, 1/2 of the rosemary, oil and a third of the cheese. Cut the larger tomatoes widthwise into 1.5cm slices and halve the smaller ones. Put them into a bowl and pour in the cream mix. Gently combine the mixture with your hands, so the tomatoes are coated, then place them cut side up in an 8 x 10 inch ovenproof dish; bake for 15-20 minutes, until their edges start to crisp.
2. Meanwhile, cut the crust off half the baguette and tear the bread into rough chunks ranging from small crumbs to bigger pieces – you should end up with 6 Tablespoons of croutons. Toss them in a tablespoon of oil, spread them out on a baking sheet and bake alongside the tomatoes for seven minutes, until dry and lightly golden.
3. Remove both trays from the oven and spread the croutons on top of the tomatoes. Sprinkle over the remaining cheese and the remaining rosemary, and bake for seven minutes more, until the cheese has melted. Remove it from the oven, set aside for 20-30 minutes (the flavour intensifies), then serve with the rest of the baguette.