Ingredients
24 Plum tomatoes
48 large black calamata olives, halved.
1/2 c. olive oil
8 garlic cloves, whole with skins on
fresh thyme
Preparation
1). put oven at 500. Core the tomatoes and cut them in half, scooping out seeds and pulp. spread half the oil on baking sheet with foil. place tomatos skin side up and distribute the garlic cloves and thyme among them. coat them with the remaining oil and salt. 2). Roast, turning the pan once for even cooking for 30 minutes or until they are shriveled and a little blackened. Remove from oven and when they are cooled, slip off the skins from the tomatoes and garlic. Store with the liquids. (They’ll yeild 2 cups keep for a week if covered and refrigerated). (2 cups for 4 lbs of fish). 3. Add tomatoes to a saucepan with olives and 1 tablespoon water, heat gently and stir until saucy. 4. Roast fish at 500: rub fish with olive oil, salt & pepper. Place on baking sheet or roasting pan, roast for 10 min, or until knife penetrates easily. when done, spoon sauce over them, cut into quarters, garnish with thyme, serve.
