Roasted Tomatoes with Anchovies, Garlic and Parsley
(Pomodori Arrosto con Acciughe, Aglio e Prezzemolo)
Ingredients:
1 and 1/2 lbs 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 extra virgin olive oil
Directions:
Preheat oven to 400°F.
Arrange tomatoes, rounded side down, in single layer in 13 x 9 x 2-inch glass baking dish.
Sprinkle with anchovies, parsley, garlic and dried red pepper, then salt and pepper.
Drizzle with olive oil.
Bake tomatoes uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes. Makes about 3 cups.