Slow-roasted tomatoes with olives and capers

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


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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