Recipe for Burnt Tomato with Anchovies

Tomatoes Rinse, dry the tomatoes, remove the core, and cut them in half. Place the tomato halves, flesh side up, under the broiler for about ten minutes until the tomato is halfway grilled.

Burn the tomatoes Finish the process by thoroughly burning the surface of the tomato flesh with a torch. In addition to kitchen torches sold in specialty cooking shops, there are now disposable torches (like large lighters used to light candles or a fireplace).

Presentation: Distribute the cheese over each half of the roasted tomato, grate the zest from the two lemons, place two fillets of anchovies (or sardines if the anchovies seem too salty) and a basil leaf. If you find fresh cheese made from a mixture of mozzarella and cream, or burrata, feel free to choose one of these options. Serve as quickly as possible so that the roasted tomato does not cool down.