Roasted Tomatoes with Anchovies, Garlic, and Basil or Parsley

from Epicurious 

submitted by Mary Reid 

preparation time: about 50 minutes, including cooking 

makes about 3 cups 

 

1 ½ pounds large plum tomatoes, each cut lengthwise into 6 wedges 

10 anchovy fillets, chopped 

2 garlic cloves, chopped 

¼ teaspoon dried crushed red pepper 

½ cup olive oil 

¼ cup chopped parsley or torn basil leaves 

 

Preheat oven to 400 degrees F.  

 

In a 13 x 9 x 2-inch glass baking dish (or any equivalent heavy baking dish), arrange tomatoes, rounded side down. Sprinkle with anchovies, garlic, dried red pepper, salt, and pepper. Drizzle with oil. Bake tomatoes uncovered until tender, wrinkled and stating to brown at the edges, about 40 minutes. 

 

Delicious over pasta or as a sauce for chicken or fish. 

 

You can use any tasty tomatoes squeezing out the seeds and juice if they are very juicy.