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.