Spaghetti Kerkennaise

3 large tomatoes
8 unpeeled garlic cloves
2 tablespoons capers, drained
2 teaspoons caper juice
15 fresh flat-leaf parsley sprigs, minced
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon harissa
1 jalapeno chile, seeded and minced


Preheat broiler
Place tomatoes on lightly oiled baking sheet and broil about three inches from heat until skins are blackened, set aside to cool
Broil the garlic until lightly browned on both sides, 5-6 minutes, set aside to cool
When tomatoes are cool enough to handle, peel, seed and finely dice them, place in colander to drain for 30 minutes
Squeeze garlic cloves out of skins and mash with fork, set aside
Transfer tomatoes to serving bowl, stir in garlic, capers, caper juice, half of parsley, olive oil, salt pepper, harissa and jalapeno

Serve over angel hair pasta or spaghetti squash
Good over spaghetti squash as well