Oven Roasted Tomatoes With Garlic And Anchovies

• 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

1. Set oven to 400u0b0F.
2. Grease a 13x9-inch baking dish.
3. 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.
4. Sprinkle with chopped anchovies, parsley, chopped or sliced garlic, crushed red pepper flakes (if using) salt and pepper.
5. Drizzle with olive oil.
6. Bake the tomatoes uncovered until tender, wrinkled and starting to brown around the edges (this should take about 40-50 minutes).
7. Serve with more olive oil on the side.

tomatoes, anchovy, parsley, fresh garlic, red pepper, salt, olive oil

Taken from www.food.com/recipe/oven-roasted-tomatoes-with-garlic-and-anchovies-141953 (may not work)