Best Fresh Chunky Roasted Tomatoes With Anchovies Garlic Basil Recipes

OVEN ROASTED TOMATOES WITH GARLIC AND ANCHOVIES

Oven Roasted Tomatoes With Garlic and Anchovies image

This is a wonderful flavorful easy side dish to serve to guests for a dinner party. You can use any amount of garlic desired, since my family is garlic-lovers I have even gone so far as to use a whole bulb (about 10-12 cloves). Make certain to use only firm plum tomatoes only for this, regular tomatoes will not work and will become watery. If you find that your tomatoes are very juicy, I would suggest to remove just a small amount of the pulp and seeds from the inside with a small spoon from the tomatoes before roasting, although it is really not necessary.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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

ROASTED TOMATOES WITH ANCHOVIES, GARLIC AND PARSLEY

Roasted Tomatoes with Anchovies, Garlic and Parsley image

Provided by Lucia Luhan

Categories Condiment/Spread Sauce Fish Garlic Herb Tomato Roast Low Carb Summer Parsley Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

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

Steps:

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

TOMATOES WITH BASIL AND ANCHOVIES

Tomatoes With Basil and Anchovies image

A great tomato salad starts with great tomatoes. Buy ripe tomatoes in season from the market or farm stand, or, even better, pick them straight from the garden. The anchovies (they are rinsed briefly to tame them) are an important feature, the perfect counterpoint to the tomatoes' sweetness. Add a large handful of aromatic basil leaves just before serving.

Provided by David Tanis

Categories dinner, easy, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine vinegar or sherry vinegar
4 tablespoons extra-virgin olive oil
Salt and pepper
12 anchovy fillets
1/2 cup milk (optional)
3 pounds ripe tomatoes, any size, cut in wedges, slices or halves
1 1/2 cups basil leaves, not too big, washed and dried
Pinch of crushed red pepper (optional)

Steps:

Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Whisk in 3 tablespoons olive oil. Season with salt and pepper.
Put anchovies in a small bowl and cover with milk. Leave for 5 minutes, then carefully rinse with water and blot with paper towels. (Alternatively, skip the milk and simply rinse anchovies with water and blot.) Transfer to a small plate and drizzle with 1 tablespoon olive oil.
About 5 or 10 minutes before serving, place tomatoes in a large, deep platter or low-sided serving bowl. Season generously with salt and pepper, then add vinaigrette and toss gently to coat.
Just before serving, add the basil leaves and toss gently. Garnish with anchovy fillets and a sprinkling of crushed red pepper, if desired.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 612 milligrams, Sugar 7 grams

FRESH & CHUNKY ROASTED TOMATOES WITH ANCHOVIES, GARLIC & BASIL

Fresh & Chunky Roasted Tomatoes With Anchovies, Garlic & Basil image

This is so simple and delicious! I've never had tomato sauce like this before. This is the only way I will make my fresh tomato sauce from now on!

Provided by Grace Lynn

Categories Sauces

Time 55m

Yield 3 cups

Number Of Ingredients 7

Ingredients

1 1/2 lbs ripe plum tomatoes, cut into large chunks about 16 small pieces per tomato
1 (2 ounce) can of flat anchovies packed in oil, minced
4 cloves garlic, minced
1/2 teaspoon dry crushed red pepper
1 teaspoon dried basil
1/2 cup extra virgin olive oil
salt and pepper

Steps:

Preheat oven to 400 degrees F.
Combine everything in a 13x9x2-inch glass baking dish, mix well.
Bake uncovered for about 40 minutes or until tomatoes are tender, wrinkled and starting to brown at edges.
Serve over any kind of pasta you like.
One time I added about 1 pound of peeled and deveined raw shrimp into the sauce right when it came out of the oven.
Stirred it up and the shrimp was cooked in a few minutes!

Nutrition Facts : Calories 397.6, Fat 38, SaturatedFat 5.4, Cholesterol 12.8, Sodium 563.1, Carbohydrate 10.4, Fiber 2.9, Sugar 6.1, Protein 6.6