Fennel, Roasted Tomato, And Basil Relish

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1 pound ripe plum tomatoes (about 6)

4 garlic cloves

1 fennel bulb (about 1 pound), trimmed and cut into 1/4-inch dice

1/4 cup red-wine vinegar

1 tablespoon capers, rinsed and drained

1/4 teaspoon crushed red-pepper flakes or finely chopped fresh red chile

2 tablespoons extra-virgin olive oil

1 cup loosely packed fresh basil leaves

1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped

Olive-oil cooking spray

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