A great snack that can even double as dinner
2 small tomatoes
60mL extra virgin olive oil
Salt
Vegetable oil for deep frying
2 soft tortilla sheets, cut into 8-10 strips, about 4-5cm x 8-10cm
8-10 white anchovies
4 large basil leaves, chopped
100g finely chopped black olives
Pre-heat oven to 100C. Cut a slit in tomato skins and place in a dish with olive oil and salt and roast for 2 hours. Remove and chop. Deep fry tortilla strips until golden. Drain on paper towel. Top with anchovy, tomato and basil. Sprinkle with olives.
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