This antipasto is one of my mother's party pieces, and each time, she arms herself with saintly patience to clean and filet the 11oz of anchovies in needed to make it. She then prepares a sauce by beating a heaping tablespoon of tomato paste into a cup of oil with a touch of vinegar. Arranging the rolled anchovies in a Pyrex dish and pour the sauce over them. She lets this mixture stand for a day before serving. They're always eaten immediately when they're set out on the table with toasted bits of bread covered with garlic. It's an antipasto you wish would never finish, especially when eaten in the company of a lovely, perfectly chilled white wine.

• Whole peeled tomatoes
  
• Chopped peeled tomatoes
  
• Bottled sauce
  
• Tomato concentrate
  
• Types of Tomatoes
  
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