3 Reviews

So good - this is a keeper! I did add the shrimp at the end of the baking time, and it came out perfect. Served over angel hair pasta - delish!

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Beth A. September 14, 2008

I went searching for recipes to use up my abundant crop of fresh tomatoes and found this recipe. Fabulous! Almost as easy as opening a can and oh so much better! I'm with Grace--this is the one I'll make from now on. Can't wait to try it with shrimp or other goodies too.

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Foodie Fanatic September 08, 2007

This is so good, I consider it restaurant quality. The tomato season is over here so I used supermarket plum tomatoes which are so blah but the roasting brought out the most beautiful red color and flavor. Surprisingly, I couldn't taste the anchovies although they certainly added to the flavor. My husband commented that this is one of the best recipes I've ever made and since I have a passion for cooking, this was quite a compliment.

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elliesstuff October 25, 2004
Fresh & Chunky Roasted Tomatoes With Anchovies, Garlic & Basil