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Tomato & Anchovy Gratin

Recipe Supplied by: Annette Yates & Caroline Young
Serves: 0 People
4 large fresh bread slices
50g can anchovy fillets
675g ripe tomatoes
1 large onion, thinly sliced
2 tsp olive oil
1 tbsp finely chopped fresh sage
salt and freshly milled black pepper
caster sugar


  1. Remove any hard crusts, cut the bread into large cubes and put into the processor or blender. Add the anchovies and their oil. Buzz to make coarse crumbs.
  2. Cover the tomatoes with boiling water and leave to stand.
  3. Put the onion and oil into a casserole, cover and cook on HIGH for about 5 min, stirring once, until soft. Stir in the sage.
  4. Preheat the oven to 200°.
  5. Drain the tomatoes and remove their skins (they will have split and should slip off easily). Cut into slices
  6. Sprinkle a thin layer of the flavoured crumbs in the base of a lightly greased, shallow ovenproof dish. Add a layer of onion, then a layer of tomatoes, seasoning with salt, pepper and a small sprinkling of sugar. Repeat the layers, finishing with the crumbs.
  7. Put into the hot oven and cook on 200°C+MEDIUM for about 20 min until golden brown.


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