Summary: If you read Em-i-lis at all regularly, you might know how I feel about summer tomatoes. Obsession is not too strong a word. This recipe came about as an homage to Sungolds, that marvelous orange cherry tomato variety.
Ingredients: serves 4
- 2 cups Sungold tomatoes (or a similar Cherry-type tomato)
- 2 tablespoons extra virgin olive oil
- 2 anchovies, minced
- 3 cloves garlic, minced
- 2 tablespoons capers, drained
- 1 teaspoon good quality Balsamic vinegar
- parsley, chopped
- salt and pepper, to taste
Preheat your oven to 295° Fahrenheit.
In a 10" skillet, heat the olive oil over medium heat. Add the anchovies and garlic and reduce heat to medium-low; stir fairly continuously, to avoid burning or major browning, until soft.
Add the capers, tomatoes and parsley, and stir to incorporate everything. Add the Balsamic vinegar. Grind a bit of fresh pepper over the top.
Put the skillet full of Sungolds into the oven and roast in the low heat until the tomatoes just start to break down, 15-20 minutes. Remove from oven and let sit for 10-15 minutes.
Serve the tomatoes and sauce over grilled bread with a smear of fresh ricotta, on the bread or ricotta alone, or simply in a spoon; in all cases, a drizzle of olive oil is a great finishing touch. And, if you like Pecorino, grating some on top of the tomatoes is fantastic!