Although I could pretend that liquid was all tomato juice I cannot tell a lie.
Looks pretty darn good doesn’t it? We loved stuffed tomato recipes, so when Camerahols/Food Photography & France posted this recipe, I made it the first chance I could. Roger’s posts are always beautifully photographed and his recipes are tasty. He’s quite funny too.
As for the tomatoes, not much to report other than we thought they were phenomenal. I did reduce the amount of anchovies to two per tomato with excellent results. (We were running low.)
The mushroom risotto in the picture was left over from dinner the night before. Speaking of stuffed tomatoes, here’s a stuffed tomato recipe my wife came up with earlier this summer.
Rufus' Food and Spirits Guide 
Looks like a great savory late-night snack (ie one I wish I had handy right now!).
Are you saying it’s oooiiillll???
Oil, anchovy juice, cheese juice and tomato juice. It wasn’t oily tasting, just all roasted juicy goodness.
Another superb creation! Risotto looks perfect, too.
Great ideas. Anything with tomatoes is a hit!
this plus fresh oysters…heaven.
I’m just blown away – compliments and a terrific picture. I have a glut of good tomatoes and I’d forgotten this recipe, so double thanks.
You’re quite welcome. I still remember your pan shot.
Hmm, fantastic! Problem with anchovies is that as soon as I open the bottle, I just start eating them so I would probably also be running low for this recipe.
🙂 Mandy
Bought goat cheese yesterday along with some sacred delicious tomatoes (as they are not in season yet), I can do this!….with a little bread for mopping up said juices I suspect.
Nice one.
The explosion of flavours in that plate is amazing! Anchovies, goat cheese and tomatoes, count me in.
i bum anchovies but i never get the chance to eat them!
Love Roger’s blog, but am still unsure about anchovies. This dish looks pretty though!
He has plenty of nonanchovy, nonmustard and nonanise dishes!
I am clutching a nice piece of crusty bread in my hand and am just heading over for a “dunk” in the juice. I´m sure you won´t mind 😉
I think that’s the first time in my life I’ve ever heard anyone say “we were running low” on anchovies. 🙂 I’m hosting a tapas dinner for friends on Wed and am going to try your goat cheese, anchovie, mushroom bruschetta recipe. And yes, this does look good.
We like our anchovies. Remember to add by taste. I loved all the anchovies, but Katherine thought we should use fewer, like around 3!
So pretty! You two are truly amazing!
Mmmm that looks like a mean risotto, and who doesn’t look tomatoes and goat cheese?
Oh my, indeed…. grilled tomato with molten cheese is my kind of delicious. Substitute anchovy paste for the real critters and I’m good to go. Yum!
Ha, we use the real deal!
Mmm, this looks great you guys! I bet you could use tuna.
I polished off my goat cheese in an omelet yesterday. Now I’ll need to get more because I love grilled everything and this looks like a perfect choice for this ridiculous heat wave!
We’ve just given up and started stocking it! Hoping it cools into the 90s this week.
The weather man is predicting 104* and above for the entire week. We will be traveling to west Texas for a funeral (they never come at a good time), it should be cooler there. Maybe the only good thing about the trip. The heat is just crazy!
Yep, we’re only one state away. Did I already mention it was 114 last week!
Goat cheese + tomatoes = perfect together!
Oh, my, indeed!
Come on, tomatoes!!! Turn red!
I’ve always shied away from anchovies, but one or two alongside goat cheese and stuffed into tomatoes….this might be the recipe that inspires me to eat an anchovy. It looks amazing! And I’m lovin’ the mushroom risotto in the background. YUM!
These look fantastic! I would love to have this for lunch today!
Looks great and glad you are educating the masses about the wonders of anchovies :).
I’m a big fan of anchovies and love ’em when paired with tomatoes. Adding the goat cheese is a great touch. Yet another recipe of yours to try out. Thanks.
Thanks, I can’t take credit for it. I pretty much made it just like Roger said to!
Yum! This looks and sounds so good!
It looks fantastic! I love all of the ingredients, and yet I have never combined them together. Thanks for one more excellent idea!
Great recipe for summer’s tomatoes! I’m glad you post anchovy recipes and are not shy about using them. I, for one, love anchovies!!
Anchovies rule!
Oh my is right! This looks fabulous. Goat’s cheese really does add somethine special doesn’t it?
It’s become a staple for us this year! We used to just get it on occasion, now it has to be in the fridge.
Mmmm everything about this plate is perfect. Oh boy, and that goat cheese. I ate it on at least three or four of my meals this weekend. Oops.
I’m not a fan of anchovies, but tomatoes and goat cheese – yes!!!
Now I know what to do with leftover anchovies I have! Again – you had me at goat cheese!
You always give me new ideas but I don’t like anchovies either. I am just beginning to get some tomatoes and can’t wait for bacon and tomato sandwich.
Oh that sounds good. I haven’t had one yet this season.
This looks so good. And Roger’s site is very nice.
😮 I just put 2 and 2 together with your caption and Fati’s comment above… so it was oil? Whoa! But to be fair, some dish can take almost submersion in oil and not even taste that oily… hummus for example is one of them, certain cheese and rice/pasta dishes etc. In any case – it looks delicious. Do you use goat cheese with the rind around it, or the kind of “creamy, smooshy” stuff? I used to buy the rind stuff but recently discovered the joys of the smooshy stuff… although that doesn’t last anywhere near as long – I smother half a pack on a cracker and it’s gone in no time :p
Smooshy stuff. It’s not all fat, there’s tomato juice too!
I love tomatoes and anchovies!! With goat cheese it is just delicious! I love the picture!!
Pingback: Sunday Suppers: Tomato Time Part Two | Rufus' Food and Spirits Guide