Tomatoes With Basil and Anchovies Recipe (2024)

FAQs

Why put anchovies in tomato sauce? ›

Anchovies can add depth of flavor to tomato-based sauces, such as marinara or arrabbiata, and they are also commonly used in pasta dishes that feature seafood, such as spaghetti alle vongole. They can also be used in other types of pasta sauces, such as pesto, to add a rich umami flavor.

Recipes often call for cooking anchovies until they "melt," i.e. disappear into the fat: They imbue the finished product with a jolt of umami—a why's-this-so-good-deliciousness—that doesn't taste at all "like the sea."

While basil, cilantro, and oregano are all popular herbs to pair with Tomatoes, there are many more options to choose from! If you want to experiment with more herbs, here are a few extra options that taste great with Tomatoes: Parsley. Dill.

The main reason for the fish's bad reputation might be the way it's processed and packaged. For the most part, anchovy filets are cured, packed into barrels or other containers of salt for several months.

Italians are more likely to mince up an anchovy or two and use it in their sauce, rather than fish sauce. You can find fish sauce in Italy, I'm sure, and there might be more than a few people adding a dash or two to their pasta sauces. It's not a bad idea, but the anchovy is more traditional.

Remember, anchovies play well with other salty, acidic, and briny ingredients, like olives, tomatoes, and capers. Next time you're making a pasta dish, try sliding in just a few anchovies — the results will not disappoint.

Yup, that's right, you can snack on those fishes straight out of the jar, especially when you've grabbed the good stuff—high-quality anchovies are tender and meaty, with a silky texture and clean brininess.

While these tiny fish are delicious fresh from the water, most of us are more familiar with the canned variety. Because of their small size, the bones can be (and are) eaten. And when cooked, the canned anchovies, bones and all, will almost completely dissolve or "melt," leaving only the flavor.

They are best known as a source of omega-3 fatty acids, which promote brain and heart health. Anchovies also have selenium, which, if eaten regularly, may reduce the risk of some types of cancer. Anchovies are rich in omega-3 fatty acids, which offer powerful benefits for your heart.

Can I eat anchovies straight from the tin? ›

Flavorful oil-packed anchovy fillets, commonly found at the supermarket, can be plucked right out of the tin or jar they come in.

They are easy to cook, whether batter dip and fried, served with a salsa of capers and parsley, or quick “cooked” in vinegar and dressed with olive oil and parsley. They are also widely preserved, salted and canned to use in a variety of ways, on pizza, on bread, and in pasta sauces.

Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic. Just imagine a tomato bruschetta with a balsamic vinaigrette drizzled on top.

Basil is the number one herb for tomatoes, but other herbs compliment tomatoes as well: bay, chives, dill, marjoram, oregano, parsley, rosemary, savory, tarragon and thyme. Use them by themselves or in combination with tomatoes. Planting basil next to you tomatoes helps both grow better.

And flavor, said Jay Scott, an emeritus tomato breeder at the University of Florida, basically comes down to just three things — sugar, acids, and aromatic volatiles. Some people like much sweeter tomatoes while others like less sweet tomatoes — no one tomato variety will ever be a “perfect” tomato to everyone.

Despite their reputation, anchovies are not overpowering, at least once cooked. Used with garlic as the start of a fast pasta sauce, they dissolve almost instantly and add a mysteriously meaty complexity that makes the sauce seem as if it had simmered for hours.

In Italian cooking, anchovies are extremely common. They don't add so much of a "fishy" taste as much as a salty, umami punch of flavor. For that, I always keep anchovy paste, oil or filets on hand to give pasta dishes like this a boost of flavor.

Anchovies are small fish, and have been used as a base in many sauces since Roman times. They are added due to their strong flavor.

You might be surprised to find out that some of the most popular brands of BBQ sauce contain anchovies—a type of small fish that's included to retain saltiness and produce an umami flavor. Likewise, a common ingredient in some BBQ sauces is Worcestershire sauce, which is made using fermented anchovies as well.