Slow-Roasted Tomatoes With Capers and Olives
Ready In: 55 mins
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
- 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.
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