Ingredients
- 1-3 cup Cento 100% Italiano Extra Virgin Olive Oil
- 2-3 fillets Cento Flat Fillets of Anchovies, finely chopped
- 1 tsp Cento Capote Capers
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz), drained
- 1/4 cup Cento Imported North South Pitted Olives, finely chopped
- 1/2 tsp Cento Garlic Paste in a Tube
- 1 tbsp Fresh Parsley, chopped
- Cento Crushed Red Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat your oven to 400°F. In a small skillet or saucepan, add cherry tomatoes, garlic paste, a drizzle of olive oil, and red pepper flakes. Place in oven and cook for 15âu20acu201c20 minutes, or until tomatoes are soft, blistered, and just starting to burst. Remove from oven and let cool slightly. Transfer to a serving dish. Add remaining olive oil, olives, capers, and anchovies. Season with salt, pepper, and Italian seasoning. Serve warm with crusty bread for dipping. Serves 4.
