Fresh & Chunky Roasted Tomatoes With Anchovies, Garlic & Basil

Submitted by glynn117

"This is so simple and delicious! I've never had tomato sauce like this before. This is the only way I will make my fresh tomato sauce from now on!"

 

• Ready In: 55mins
• Ingredients: 7
• Yields: 3 cups

ingredients

• 1 1⁄2 lbs ripe plum tomatoes, cut into large chunks about 16 small pieces per tomato
• 1 (2 ounce) can of flat anchovies packed in oil, minced
• 4 cloves garlic, minced
• 1⁄2 teaspoon dry crushed red pepper
• 1 teaspoon dried basil
• 1⁄2 cup extra virgin olive oil
• salt and pepper

directions

1. Preheat oven to 400 degrees F.
2. Combine everything in a 13x9x2-inch glass baking dish, mix well.
3. Bake uncovered for about 40 minutes or until tomatoes are tender, wrinkled and starting to brown at edges.
4. Serve over any kind of pasta you like.
5. One time I added about 1 pound of peeled and deveined raw shrimp into the sauce right when it came out of the oven.
6. Stirred it up and the shrimp was cooked in a few minutes!

Reviews

[Beth A.]

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!

 

[Foodie Fanatic]

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.

 

[elliesstuff]

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.