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 15â-20 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.
