Trust me, this is so good! I watched Nigella “melt” anchovies into a pasta sauce a few weeks ago and was sure this new knowledge would come in useful – voila!
|400g cherry tomatoes, halved
2 tbsps. extra-virgin olive oil
2 “banana” shallots, finely sliced
2-3 large sticks celery, finely sliced
3 cloves garlic, crushed
50g tin anchovies (well-drained)
400g mushrooms, sliced thickly
|2 tbsps. tomato puree concentrate
1 tbsp. rose harissa paste
550ml vegetable stock
1 tsp. Marmite
400g can cannellini beans
Generous handful of parsley, chopped
Freshly ground black pepper
Preheat oven to 200oC. Place the tomatoes into an oiled roasting tin, season with a little salt and a few grinds of black pepper and roast for 10 minutes or until they look a bit wrinkly!
Meanwhile, gently sauté the shallots and celery in the olive oil, for a few minutes, then add the garlic and continue to cook gently for another minute, before adding the mushrooms. Keep stirring the mushrooms until they turn dark and then snip the anchovies into the pan, allowing them to “melt” into the mushroom juices.
Next add the tomato puree and rose harissa to the pan; stir quickly so that everything is well mixed and then add the roasted tomatoes. Whisk the Marmite into the boiling stock, add to the pan, along with the cannellini beans, and bring to a simmer. Cook for 10 minutes, then check seasoning before serving to warmed bowls with a generous sprinkle of parsley.
Serve with tempeh “croutons” for a more substantial meal.