Slow-roasted tomatoes with olives and capers

Ingredients (4 servings):

• 4 tomatoes, halved length ways
• 175g baby capsicums (bell peppers)
• 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.
2. Place tomato, capsicums and olives, in a single layer, in a large baking dish. Drizzle with oil.
3. Sprinkle with rosemary. Season with salt and pepper. Roast for 45 minutes or until capsicums have softened.
4. Sprinkle with capers.
5. Serve.