In this recipe for a punchy, salty dip, anchovies, garlic and parsley are combined with tomato puree, vinegar and extra-virgin olive oil. Use it to stuff chicken, dip some warm ciabatta into it or brush it onto garlic bread.
- 125ml extra-virgin olive oil
- 4 tbsp. white wine vinegar
- 1 1/2 tbsp. tomato puree
- 2 large handfuls freshly chopped parsley
- 3 garlic cloves
- 1 x 50g tin anchovies, drained
Mince the garlic cloves. Finely dice the anchovies. In a bowl, combine the parsley, garlic and anchovies.
Whisk together the oil, vinegar and tomato puree. Pour over the ingredients in the bowl and stir to combine. Leave to sit for a few hours before serving.