ROBEN MOUNGER/JAMES K. POLK HOME
from the "Provisions & Politics" Cookbook
OVEN ROASTED TOMATOES
1 (3-inch) piece French bread, crust removed
1-1/4 c flat-leaf parsley
1 T capers, drained
3 anchovy fillets
2 T minced onion
1 garlic clove, minced
2-1/2 t red wine vinegar
1/2 t salt
freshly ground pepper to taste
1/2 c olive oil
Arrange the tomatoes cut side up in 2 large shallow baking dishes or on 2 baking sheets. Mix the garlic and olive oil in a bowl and drizzle over the tomatoes. Sprinkle with salt, pepper and fresh herbs. Roast at 200 degrees for 6 to 8 hours. Tomatoes will shrink during cooking. Serve hot, warm or at room temperature. You may prepare in advance and store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving. You may use these tomatoes to make the following Salsa Verde recipe!
SALSA VERDE
1 (3-inch) piece French bread, crust removed
1-1/4 c flat-leaf parsley leaves
1 T drained capers
3 anchovy fillets
2 T minced onion
1 garlic clove, minced
2-1/2 t red wine vinegar
1/2 t salt
freshly ground pepper to taste
1/2 c olive oil
Soak the bread in a small amount of water to moisten; squeeze dry. Combine with the next 8 ingredients in a blender. Process until pureed. Add the olive oil gradually, processing constantly until blended. Store, covered, in the refrigerator. Makes 1 to 1 ½ cups
