Anchovy, Parsley, and Carrot Salad in Tomato Boats

° Makes about 40 hors d’oeuvres

We often serve this salad with toast as a first course, and it is a great recipe for a large party. When serving it as an hors d’oeuvre, I either mound it in hollowed-out plum tomato halves, as here, or present it as a dip with toast, bagel chips, or pita toasts. It also makes a delicious sauce for hot pasta.

The salad will keep in the refrigerator for as long as 2 weeks.

• One 2-ounce can anchovy fillets in oil (about 12)
• 4 cups flat-leaf parsley leaves
• 8 to 10 cloves garlic, peeled and chopped fine (3 tablespoons)
• About 5 carrots (1½ pounds), trimmed, peeled, and shredded (about 4 cups)
• ¼ teaspoon salt (optional)
• 1 teaspoon freshly ground black pepper
• ⅓ cup olive oil or vegetable oil
• 1 tablespoon red wine vinegar
• 2 pounds small plum tomatoes (about 20)

Cut the anchovy fillets into ¼-inch pieces. Place them in a bowl and mix in the parsley, garlic, carrots, salt, if using, pepper, olive oil, and vinegar. Cover tightly (or transfer to a jar) and refrigerate until ready to use.

Cut the tomatoes lengthwise in half and carefully hollow them out with a spoon that has a sharp edge (reserve the insides for soup, if desired). When you are ready to serve, arrange the tomato shells on a serving platter and fill with the salad.