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Instructions |
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Preheat oven to 400.
1. Drizzle tomatoes and garlic bulb with EVOO.
2. Season tomatoes with salt & pepper and oregano or majoram. (Toss to coat)
3. Place tomatoes cut side down on a baking rack over a cookie sheet lined with foil or silpat.
4. Season garlic with salt & pepper and wrap in garlic.
5. Roast tomatoes and garlic for 45-50 minutes. Flip tomatoes half way through.
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Heat 2 T olive oil in pan. Add 6 T anchovie paste. (6 flat filet),
Add crushed red pepper flake to taste (or one red chile pepper).
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Take two thirds of roasted tomatoes along with entire head of garlic and puree it in Cuisinart. Combine in pan with anchovie/chili oil.
Chop up capote capers and oil cured black olives.
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Coarsely chop remaining tomatoes and add in a bit of cooked pasta oil and stir before serving over short or long pasta.
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Originally Submitted
7/17/2011
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