Roasted Tomatoes with Anchovies, Garlic and Parsley

• 1 1/2 pounds large plum tomatoes, each cut lengthwise into 6 wedges
• 10 anchovy fillets, chopped
• 1/4 cup chopped Italian parsley
• 2 garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup olive oil

1. Preheat oven to 400F.
2. Arrange tomatoes, rounded side down, in single layer in 13x9x2-inch glass baking dish.
3. Sprinkle with anchovies, parsley, garlic and dried red pepper, then salt and pepper.
4. Drizzle with oil.
5. Bake tomatoes uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes.

tomatoes, anchovy, italian parsley, garlic, red pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/roasted-tomatoes-with-anchovies-garlic-and-parsley-103459 (may not work)