Preparation Time: 15 minutes
Cooking Time: 30 minutes for the confit cherry tomatoes
Difficulty: Easy
Servings: 2  

Ingredients:

– 1 durum wheat baguette
– 200 g yellow cherry tomatoes
– Powdered sugar, as needed
– Thyme, as needed
– 1 or 2 red onions
– 50 ml apple cider vinegar
– 1 teaspoon sugar
– 100 ml water
– 3-4 black peppercorns
– 28 g Delicius Anchovy Fillets From The Sicilian Sea
– Extra virgin olive oil, as needed
– Blanched almonds, as needed
– Basil, as needed
– Salt, as needed
– Pepper, as needed

Tips:

• You can replace yellow cherry tomatoes with red ones.
• You can caramelize the onions in a pan if you prefer them cooked rather than raw.

Preparation:

1. Marinate the Onions: In a bowl, combine water, vinegar, sugar, and peppercorns. Mix everything together and add thinly sliced onions. Let them rest until ready to use.
2. Prepare the Confit Tomatoes: Halve the cherry tomatoes and place them cut side up on a baking tray. Season with olive oil, salt, pepper, garlic, powdered sugar, and thyme. Roast in the oven at 180°C for about 30 minutes, or until the tomatoes are roasted and slightly caramelized.
3. Prepare the Bread: Slice the baguette in half lengthwise and then into pieces. Drizzle each piece generously with olive oil on the cut side, then add the confit tomatoes, marinated sweet and sour onions, anchovies, and coarsely chopped almonds. Garnish with basil.

Enjoy your Sicilian-style “Pane Cunzato”!

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