Preheat the over 450. IN a roasting pan or casserole large enough to accommodate the tomatoes side by side, sprinkle the garlic, onions, olives, capers, thyme and anchovies as if you were topping a pizza.

Add the tomatoes skin side up and drizzle 2 tbsp of olive oil over the contents of the pan. Place pan on top of burner until vegetables just begin to saute (approx 1 min).

Place entire casserole into the oven and roast the mixture until the skin on the tomatoes starts to blister, about 15 min.

Remove the pan from the oven and peel the skin from the tomatoes and season with pepper. Place contents of the pan and anchovies in the food processor and pulse a few times to make the sauce chunky not smooth. Return to pan and keep warm on the stove.

Season shrimp with salt + pepper. Place 2 TBSP of olive oil in a large saute pan over high heat and add the shrimp. Saute the shrimp.