Lusty Sungold Love

• 2 cups Sungold tomatoes (or a similar Cherry-type tom)
• 2 tablespoons extra virgin olive oil
• 2 anchovies, minced
• 3 cloves garlic, minced
• 2 tablespoons capers, drained
• 1 teaspoon good quality Balsamic vinegar
• parsley, chopped
• salt and pepper, to taste
• fresh ricotta
• toasted baguette slices

1. Preheat your oven to 295.
2. In a 10" skillet, heat the olive oil over medium heat. Add the anchovies and garlic and reduce heat to medium-low; stir fairly continuously, to avoid burning or major browning, until soft.
3. Add the capers, tomatoes and parsley, and stir to incorporate everything. Add the Balsamic vinegar. Grind a bit of fresh pepper over the top.
4. Put the skillet full of Sungolds into the oven and roast in the low heat until the tomatoes just start to break down, 15-20 minutes. Remove from oven and let sit for 10-15 minutes.
5. Serve the tomatoes and sauce over grilled or toasted baguette slices with a smear of fresh ricotta!

sungold tomatoes, extra virgin olive oil, anchovies, garlic, capers, vinegar, parsley, salt, fresh ricotta, baguette slices

Taken from food52.com/recipes/13947-lusty-sungold-love (may not work)