Fresh & Chunky Roasted Tomatoes With Anchovies, Garlic & Basil - cooking recipe

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

Preparation

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!