Main Dish

Cherry Tomato and Anchovy Butter Sauce with Corn

anchovy tomato

I rarely make the same thing twice, but there are definitely exceptions and this is one of them. This is a simple enough dish where you can come home 30 minutes before dinner and still impress your guests. You cut the cherry tomatoes in half and sauté them lightly so their juices melt into the anchovy butter. It makes a great sauce for any kind of seafood. I have used this on fish, scallops, and soft shell crabs when they are in season. Feel free to deviate from this basic recipe – I added corn here, but you can add squash, spinach, or green beans. And if you can get a variety of cherry tomato colors, it makes for a great presentation.

 anchovy tomato1

Cherry Tomato Anchovy Butter Sauce, for 4


3 tablespoons of unsalted butter

2 large cloves of garlic, sliced

4 or 5 anchovy fillets, chopped

1 heaping pint of cherry tomatoes, cut in half

1 ear of corn, shucked and kernels cut off

a handful of basil leaves, chiffonade

1 lemon for serving


Melt 3 tbsp of butter in a medium saucepan over medium heat. Add the anchovies and garlic when butter begins to foam. Saute for a few minutes, stirring often.

anchovy tomato2 anchovy tomato4

Add cherry tomatoes and saute for about 15 minutes, until the juices have been released and have melted into the butter. If you want more of a sauce, add about ¼ cup of water. Add salt and pepper to taste. Add fresh corn, and basil. I like to add the corn at the last minute so it stays fresh and crunchy. Serve over fish, scallops, or fried softshell crabs with a squeeze of lemon.



6 responses to ‘Cherry Tomato and Anchovy Butter Sauce with Corn

  1. Hi Penny, I’ve never tried this for breakfast, but glad you enjoyed it! Thanks for the feedback and being our first recipe tester!

  2. I am the second! This one was so delicious. I am always looking for anchovy, which is definitely the tastiest fish, recipes.

    • Gilberta, glad you enjoyed it and thanks for the feedback! And I agree, I think anchovies are a great ingredient and should be used more.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s