Ingredients for Fresh Chunky Roasted Tomatoes With Anchovies Garlic Basil
- Plum Tomatoes
- Anchovies Packed In Oil
- 2 cloves garlic (minced)
- Dry Crushed Red Pepper
- Dried Basil
- Extra Virgin Olive Oil
- Salt And Pepper
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How to Make Fresh Chunky Roasted Tomatoes With Anchovies Garlic Basil
- Preheat oven to 400°F (200°C).
- In a 13x9x2-inch glass baking dish, combine 2 lbs ripe tomatoes (halved or quartered depending on size), 1/4 cup olive oil, 2 cloves garlic (minced), 1/4 cup packed fresh basil leaves, 1/4 teaspoon red pepper flakes (optional), 2 ounces anchovy fillets (drained), and salt and freshly ground black pepper to taste.
- Mix everything well to coat the tomatoes evenly.
- Bake uncovered for 40-45 minutes, or until tomatoes are tender, wrinkled, and beginning to brown at the edges.
- Serve the roasted tomato sauce immediately over your favorite pasta.
- Optional: Add 1 pound of peeled and deveined raw shrimp to the sauce directly after removing it from the oven. Stir and let the shrimp cook for 2-3 minutes until pink and opaque.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
24g
Fat
27g
Carbs
3g
