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: 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.…