Anchovy and Tomatoes with Rosemary

• 6 branches Rosemary
• 6 Cherry tomatoes
• 2 clove Garlic
• 2 fillets Anchovies
• 1 to finish Pepper
• 1 tbsp Olive oil
• 1 Salt, if you don't like anchovies

1. Rinse the rosemary twigs and wipe it dry.
2. Pick the rosemaries on the bottom to remove.
3. The remove leaves can be used for another dish.
4. Pierce the cherry tomatoes from the stem side with rosemaries.
5. Cut the rosemary if it's too long.
6. Preheat the oven to 180C.
7. Grease a heat-proof dish with some olive oil.
8. Place the tomatoes and garlic inside, and roll them around to coat with the oil.
9. If you like anchovies, place 2 fillets on top of the tomatoes.
10. Bake in the oven at 180C for about 20 minutes.
11. Here's the result.
12. Season them with black pepper and serve them as a side dish.
13. If you don't like anchovies, season them with salt.

rosemary, tomatoes, clove garlic, anchovies, finish pepper, olive oil, salt

Taken from cookpad.com/us/recipes/148957-anchovy-and-tomatoes-with-rosemary (may not work)