Vegetables Tomato Roasted Tomatoes Be the first to rate & review! Anchovies and capers give these marinated tomatoes terrific flavor. They're delightful on thick pieces of grilled country bread. Slideshow: Roasted Vegetables By Grace Parisi Updated on June 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 4 hrs Yield: 3 cups Ingredients 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 Directions 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. 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. Rate it Print