Roasted Tomatoes With Anchovies Garlic And Parsley Recipes

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OVEN ROASTED TOMATOES WITH GARLIC AND ANCHOVIES



Oven Roasted Tomatoes With Garlic and Anchovies image

This is a wonderful flavorful easy side dish to serve to guests for a dinner party. You can use any amount of garlic desired, since my family is garlic-lovers I have even gone so far as to use a whole bulb (about 10-12 cloves). Make certain to use only firm plum tomatoes only for this, regular tomatoes will not work and will become watery. If you find that your tomatoes are very juicy, I would suggest to remove just a small amount of the pulp and seeds from the inside with a small spoon from the tomatoes before roasting, although it is really not necessary.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs firm ripe large plum tomatoes
10 -14 anchovy fillets, chopped (or to taste)
1/4 cup chopped fresh parsley (or to taste)
1 tablespoon fresh garlic, coarsely chopped (can use about 4-6 cloves sliced instead of chopped)
1/4-1/2 teaspoon crushed red pepper flakes (optional or to taste)
salt and black pepper
1/2 cup olive oil

Steps:

  • Set oven to 400�°F.
  • Grease a 13x9-inch baking dish.
  • Slice the tomatoes in half lengthwise and then cut each half into three wedges, then arrange the tomatoes in a single layer in the baking dish.
  • Sprinkle with chopped anchovies, parsley, chopped or sliced garlic, crushed red pepper flakes (if using) salt and pepper.
  • Drizzle with olive oil.
  • Bake the tomatoes uncovered until tender, wrinkled and starting to brown around the edges (this should take about 40-50 minutes).
  • Serve with more olive oil on the side.

FRESH & CHUNKY ROASTED TOMATOES WITH ANCHOVIES, GARLIC & BASIL



Fresh & Chunky Roasted Tomatoes With Anchovies, Garlic & Basil image

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!

Provided by Grace Lynn

Categories     Sauces

Time 55m

Yield 3 cups

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 397.6, Fat 38, SaturatedFat 5.4, Cholesterol 12.8, Sodium 563.1, Carbohydrate 10.4, Fiber 2.9, Sugar 6.1, Protein 6.6

ROASTED TOMATOES WITH ANCHOVIES, GARLIC AND PARSLEY



Roasted Tomatoes with Anchovies, Garlic and Parsley image

Provided by Lucia Luhan

Categories     Condiment/Spread     Sauce     Fish     Garlic     Herb     Tomato     Roast     Low Carb     Summer     Parsley     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 6

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

Steps:

  • 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.

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