In the south of Italy the sun can do a lot of work for you. Like dry a field of tomatoes in a couple days, concentrating and sweetening their flavor. No need for an oven or sugar, the energy-intensive shortcuts you find firms taking elsewhere.
Now take the sun-wrinkled tomato and stuff it with a salty Sicilian anchovy. Now you're on to something.
It makes an amazing hors d’oevures. Forget your bad memories of twee toppings, sun dried tomatoes on brie and pear salads, this is a robust snack, one that deserves a place next to pimento cheese
and bacon wrapped dates.