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Oct 5, 2009

Slow-roasted tomatoes with olives and capers


Ingredients (serves 4)

  • 4 roma tomatoes, halved lengthways
  • 175g vine sweet minicaps (baby capsicums)
  • 1/3 cup mixed olives
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary leaves
  • 2 teaspoons baby capers, drained, rinsed

Method

  1. Preheat oven to 160°C/140°C fan-forced. Place tomato, capsicums and olives, in a single layer, in a large baking dish. Drizzle with oil. Sprinkle with rosemary. Season with salt and pepper. Roast for 45 minutes or until capsicums have softened. Sprinkle with capers. Serve.

Notes & tips

  • Serve with roast chicken.

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