Antiboise
Cooking time10 minutes
Antiboise is named after the city of Antibes on the Côte d'Azur. It is a delicious garnish that is often served with fish dishes, meat or vegetables. This French speciality uses Looye JOYN tomatoes, capers and salted anchovies.
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PREPARATION
To peel the Looye JOYN tomatoes, start by notching a cross at the bottom with a sharp knife. Bring water to the boil and put the tomatoes in for a maximum of one minute; turn the heat down a little after 30 seconds. Meanwhile, fill a large bowl with (ice) cold water. Remove the tomatoes from the pan with the slotted spoon and plunge them in the ice cold water for a few minutes. Remove the tomatoes from the water and peel them – this should now be very easy! Next, cut the Looye JOYN tomatoes into quarters and remove the seeds. Chop the quarters into small cubes and put them in a bowl.
Peel and finely chop the onions and garlic.
Finely chop all the herbs.
Cut the salted anchovy fillets into small pieces
Grate the zest of about a quarter of the lemon and squeeze.
METHOD
Put the Looye JOYN tomato, anchovies, capers, lemon zest and half the lemon juice in a bowl and stir well.
Heat the olive oil in a pan and gently fry the shallot and garlic. Add the chopped herbs and the Looye Honeytomatoes ketchup, as well as the Tabasco and the Worcestershire sauce.
Finally, add the contents of the bowl to the pan. Mix everything thoroughly, allow to warm through and season with some freshly ground black pepper.