PREPARATION:

Method

1. In a saucepot, heat ¼ cup of the oil over medium heat. Add the garlic and cook, stirring, until fragrant and soft (do not brown), about 1 minute. Add the remaining oil and the anchovies; lower the heat to low, and cook, stirring, until the anchovies dissolve, about 8 to 10 minutes. Remove from the heat and stir in the lemon juice. Adjust the seasoning with salt, pepper and cayenne (keeping in mind that the anchovies are salty).
2. Transfer to a blender and pulse. Decoratively arrange the tomatoes on a large platter and season lightly with salt and pepper. Sprinkle the olives on top of the tomatoes. Transfer the Bagna Cauda to an earthenware or fondue pot fitted with a flame underneath and place in the middle of the tomatoes. Drizzle the tomatoes with some of the Bagna Cauda and serve.

   Editor's Note: Look for sustainably harvested fish and organic, locally-grown tomatoes, or try growing your own.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. Planet Green Video: Emeril Green: Bagna Cauda with Heirloom Tomatoes

5. This recipe was featured in the Full Circle Farming Episode of Emeril Green.