This dish was inspired by a recipe from River Cafe Two Easy, and we broke the rules to make it, as tomatoes are not even close to in season. It was pretty tasty though, and I plan to make it again this summer when I have tomatoes coming out of my ears. The original recipe calls for Red Mullet, but since they are an East Coast fish, we substituted filets of Red Snapper instead. We just roasted the tomatoes with thyme and olive oil for about a half hour (I might give them an hour next time so they get caramelized), smashed the olives, and roasted the fish for maybe 10 minutes before tossing it all together with the pasta.
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