April 8th, 2012
Recipe courtesy of The Cocktail Chef by Dinah Koo & Janice Poon. For more information about The Cocktail Chef, contact Dinah Koo at www.kooandco.com
Preheat the oven to 375°F. Place tomatoes and garlic in a roasting pan and roast until soft and fragrant, about 45 minutes. Allow to cool slightly.
Peel and seed tomatoes over a large bowl, reserving any juice. Discard peel and seeds. Roughly chop tomatoes and place them in the bowl of a food processor or blender. Add reserved tomato juice, garlic, anchovies, capers, olives, lemon juice, Dijon mustard, oil and thyme. Pulse until ingredients are smooth and well combined.