À la Marseillaise is a side-dish accompaniment meant to conjure up the tastes of Marseilles, in the south of France.
Used to accompany meat.
Served with Provençal Sauce.
2 small tomatoes
1 clove garlic
4 large stuffed olives
4 anchovy fillets
10 oz (300g) potatoes
Start oven heating to 350 F / 180 C.
Wrap an anchovy fillet around each olive; set aside.
Peel the potatoes; cut them up as for French Fries; set aside covered in cold water.
Start some oil heating to cook fries in.
Cut the tomatoes in half, and put the halves in an oven proof dish. Peel the garlic clove and dice it, and sprinkle it over the tomato halves. Season with salt and pepper. Bake for 20 minutes in oven.
Shortly after you put the tomatoes in to bake, drain the potato pieces well, and put the pieces in the oil to start cooking the French Fries.
When the French Fries and tomatoes are done, put on each plate a baked tomato half. Top each with an anchoy-wrapped olive, and beside each tomato put a helping of hot French Fries.