Directions
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Step 1
Preheat the oven to 425 degrees F (220 degrees).
Step 2
In a medium mixing bowl, combine Cherry Tomato (2 pint), Kalamata Olives (1/4 cup), Capers (1/4 cup), Anchovy Fillets (1), Garlic (2 clove), Shallot (2), Fresh Oregano (1 tablespoon), Granulated Sugar (2 teaspoon), Salt (1/2 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), and Olive Oil (3 tablespoon).
Step 3
Toss to combine. Spread the tomato mixture in an even layer in a 12-inch cast iron skillet or a 9 x 13 baking dish.
Step 4
Bake for 30 minutes, until the tomatoes are caramelized and their juices have mingled nicely with the briny olives and capers.
Step 5
To serve, add the Fresh Parsley (2 tablespoon) and a heap of cooked spaghetti to the pan and toss to combine.
Step 6
Drizzle with olive oil and mangia! Alternatively, you can store the sauce for later or use it as a topping for fish or shrimp.
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