Slow-Roasted Tomatoes With Capers and Olives |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From .au. 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.
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