We have all done it - flicked through the magazines in the dentist or doctors waiting room and found a recipe that catches our eye.
There are those who dare to rip it right out of the magazine, not even taking the bit with the photo - just the recipe! Leaving the rest of us with just the tantalizing vision of something beautiful on the vandalized page. If you are a 'recipe ripper' - I hope you don't do it before I get there, because I'm already feeling stressed waiting to go to that chair!
I have an endless supply of scraps of paper in my bag, in case I have to scribble down the directions for what could be my next creative offering, rather than ruin the magazine for the next person.
My last dentist obviously agreed with me and provided specially printed cards and pens for the patients to write down the recipes. They even had a small table with a variety of cookbooks!
A few months back on one of my routine visits, I copied a recipe, knowing that it would be perfect for later in the summer when our tomatoes would be red, ripe and juicy. This is also my contribution to
La Festa al Fresco 2007, being hosted by
La Mia Cucina and
Cream Puffs in Venice.

Remember my
chilli plant? Well here it is now and the chillies are turning red. They are certainly hot and fiery, as predicted, and added a certain zip to these tomatoes. I know I recently did roasted tomatoes, but these are completely different, crammed with delicious flavours.
I bet these would also be really good served in a pastry case, which has some pesto under the tomatoes.
Puttanesca TomatoesAdapted from an unknown magazine1lb 2oz plum tomatoes, I used medium round ones as ours were ripe
2 cloves garlic
3 anchovy fillets
8 black olives
1 red chilli
Couple of spoons of olive oil
2 teaspoons capers
2 tablespoons Parmesan cheese
Finely chop the garlic, anchovies, olives, red chilli and mix together.
Slice tomatoes in half and spread in a single layer on a baking sheet.
Spoon the mixed chopped ingredients over each tomato and add a drop of olive oil on the top.
Roast in a medium oven for about 40 minutes.
Top with the capers and Parmesan cheese for the last 5 minutes.
Add salt and pepper to serve.
(Printable Recipe)