Roast Tomatoes

Roast Tomatoes


  • 6 to 8 tomatoes
  • 3 to 4 cloves garlic, crushed and minced
  • 1 Tablespoon capers, drained
  • 1/4 teaspoon dried thyme or handful fresh chopped basil
  • 3 or 4 anchovy fillets
  • 1-1/2 Tablespoons olive oil
  • pepper


  1. Preheat oven to 425°. Cut top tomato tops off and place top-side down into baking dish.
  2. Make cross cut in top of each tomato. Tuck in garlic, basil, capers.
  3. Lay anchovies over top and drizzle with olive oil.
  4. Bake 20 to 35 minutes until softened.

You may want to be light handed with the anchovies, because they are very salty.


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