A Pint Of Cherry Tomatoes Sliced In Half
A Garlic Clove Minced
A Teaspoon Of Anchovy Paste
Two Teaspoons Of Red Wine Vinegar
Two Tablespoons Of Extra Virgin Olive Oil
1/4 Teaspoon Crushed Red Pepper Flakes
1/4 Teaspoon Fresh Ground Black Pepper
A Teaspoon Of Sea Salt
A Tablespoon Of Chopped Fresh Italian Parsley
A Tablespoon Of Grated Romano Cheese
Into a mixing bowl large enough to hold a pint of cherry tomatoes, add the the sea salt and garlic. Mash with a fork until a paste is formed. Add the anchovy paste, crushed red pepper flakes, and fresh ground black pepper. Mash again. Add the red wine vinegar. Whisk until smooth. While whisking, slowly drizzle in the olive oil. Continue to whisk until the mixture is well blended and thickened slightly. Taste and add more sea salt and/or pepper if desired. Add the tomatoes, Romano cheese, and parsley. Mix gently. Taste again and add more sea salt, pepper, and/or Romano cheese if desired.
Serve on top of toasted French or Italian bread.