Name: Roasted Tomatoes with Anchovies, Garlic and Parsley
Yield: Makes about 3 cups
Ingredients: 1 1/2 pounds large plum tomatoes, each cut lengthwise into 6 wedges; 10 anchovy fillets, chopped; 1/4 cup chopped Italian parsley; 2 garlic cloves, chopped; 1/4 teaspoon dried crushed red pepper; 1/2 cup olive oil

Serve this rustic tomato mixture over pasta or as part of an antipasto platter.

Recipe information

Yield
Makes about 3 cups

Ingredients

1 1/2 pounds large plum tomatoes, each cut lengthwise into 6 wedges

10 anchovy fillets, chopped

1/4 cup chopped Italian parsley

2 garlic cloves, chopped

1/4 teaspoon dried crushed red pepper

1/2 cup olive oil

Preparation

Preheat oven to 400°F. Arrange tomatoes, rounded side down, in single layer in 13x9x2-inch glass baking dish. Sprinkle with anchovies, parsley, garlic and dried red pepper, then salt and pepper. Drizzle with oil. Bake tomatoes uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes.

TagsPlum Tomato Tomato Vegetable Anchovy Fish Seafood Parsley Herbs & Spices Garlic Root Vegetable Starter Side Dinner Dairy Free Nut Free Gluten Free Easy Roast Summer Bon Appétit

Recipe notes

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