Roasted Tomatoes

Anchovies and capers give these marinated tomatoes terrific flavor. They're delightful on thick pieces of grilled country bread.

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  • Servings: 3 cups

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  • 2 large shallots, sliced 1/4-inch thick
  • 1/4 cup extra-virgin olive oil, plus more for marinating
  • 5 pounds plum tomatoes—peeled, halved and seeded
  • Salt
  • Freshly ground pepper
  • One 2-ounce can anchovies, drained and finely chopped
  • 1/4 cup drained capers

How to make this recipe

  1. Preheat the oven to 275°. In a bowl, toss the shallots with 2 tablespoons of the olive oil and spread on a large, parchment paper–lined rimmed baking sheet. In the same bowl, toss the tomatoes with the remaining 2 tablespoons of olive oil and season with salt and pepper. Arrange the tomatoes over the shallots, cut sides up. Bake the tomatoes for 3 hours, until leathery but soft. Let cool.

  2. In a large jar or glass bowl, layer the tomatoes and shallots with the anchovies and capers. Cover with olive oil and let stand for 30 minutes or refrigerate overnight. Serve with grilled bread.

Make Ahead

The tomatoes can be refrigerated for up to 2 weeks; keep them covered with olive oil.

Contributed By Photo © Con Poulos Published September 2013

502384 recipes/roasted-tomatoes 2013-12-06T23:45:52+00:00 Grace Parisi summer|roasting|basic-easy|make-ahead|weeknight-dinner september-2013 recipes,roasted-tomatoes 502384

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