Simple dish of beautiful ripe tomatoes thinly sliced and drizzled with a tangy olive oil dressing
Cut the tomatoes into thin slices and place evenly all over serving platter.
In a mortarand pestle mash anchovies with a squeeze of lemon juice and a three or four tablespoons of olive oil.
Season with salt and pepper and drizzle over the tomatoes.
Scatter capers over the top and serve.