4 anchovy fillets (boned)
1 teacupful tomato concentrate
2 dessertspoonfuls olive oil
pinch of salt
2 dessertspoonfuls finely chopped parsley
Put the ingredients in the blender, and, hey presto, a delicious purée that can be spread on bread as a snack with ouzo or can be added to the dressing of a lettuce salad, adding flavour and aroma.
