Recipe by Hali Bey Ramdene
- Makes 4 cupsServings
3 pt. cherry tomatoes (about 2 lb.), halved (about 7 1/2 cups)
2 medium red bell peppers (about 1 lb. total), cut into 1/2-inch pieces (about 2 1/2 cups)
6 anchovy fillets
1/2 cup olive oil
1 large clove garlic, grated
Preheat the oven to 425°. On a large rimmed baking sheet, toss the tomatoes, bell peppers, and anchovies with the oil; season with salt and pepper. Spread the vegetables and anchovies out in a single layer. Roast until the tomatoes are soft and juicy and the bell peppers are tender, 20 to 25 minutes. Top with the garlic. Using the back of a spatula, gently mash the vegetables and anchovies so the tomatoes release their juices and the anchovies melt into the sauce.