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Slow-roasted tomatoes with olives and capers

Delicious & Healthy Recipes

Slow-roasted tomatoes with olives and capers

Ingredients

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

Instructions

Method:

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.

December 15, 2021

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