Summary

Ingredients

• 1 kg beefsteak tomato (s)
• 6 tablespoon oil
• 4 clove (s) garlic
• 40 g capers
• 1 bunch parsley
• 40 g anchovy fillet (s)
• 400 g sheep cheese
• 3 tablespoon vinegar (red wine vinegar or balsamic vinegar)
• pepper
• 2 tablespoon water

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Instructions

1. Cut the tomatoes into thick slices. Drain and pat dry with paper towels. Heat the oil in a pan. Chop the garlic and add to the pan. Fry the tomato slices for about 1 minute on each side. Put on plate.
2. Drain the capers. Pluck the parsley. Rinse the anchovy fillets. Dice the sheep cheese.
3. Spread all the ingredients on the tomatoes. Mix a marinade from vinegar, frying oil, 2 tablespoons of water and pepper and pour over it.