Slow-Roasted Tomatoes With Capers and Olives

Submitted by Wendy's Kitchen

"From www.taste.com.au."

 

• Ready In: 55mins
• Ingredients: 6
• Serves: 4

ingredients

• 4 roma tomatoes, halved lengthways
• 175 g baby red capsicums
• 1⁄3 cup mixed olive
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary leaf
• 2 teaspoons baby capers, drained, rinsed

directions

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.
3. Drizzle with oil. Sprinkle with rosemary. Season with salt and pepper. Roast for 45 minutes or until capsicums have softened.
4. Sprinkle with capers. Serve.