The following recipe was inspired by several rustic Italian recipes. It can be tossed with pasta and served with grated cheese on top. It can also be served as a sauce on top of whole roasted or pan roasted fish such as pompano, monkfish, seared tuna, sole, grouper, rainbow trout, brook trout, talapia and salmon. Consider, also, mixing this with 1/3 to 1/2 cup pitted kalamata olives to serve with monkfish or tuna.

Roasted Cherry Tomatoes