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  A good Italian antipasti spread always demonstrates the wisdom of
  simplicity and this tomato antipasto proves the point again.
  Make a dressing by combining the oil drained from a tin of anchovies
  with the juice of a lemon, freshly coarse-ground pepper and half a
  tablespoon of chopped fresh oregano.  Set aside to allow the flavour
  to improve.
  Cut 4 ripe tomatoes into lengthwise wedges and arrange on a platter
  draping an anchovy fillet over each wedge.  Pour the dressing over
  the tomatoes and serve the antipasto with crispy pane de casa from a
  good Italian bakery.
  Makes 4 servings.
  From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
  1/19/93.

  Posted by Stephen Ceideberg; February 18 1993.