Caramelised onion frittata with roasted garlic tomatoes

Caramelised onion frittata with roasted garlic tomatoes

Ingredients (4 servings) 6 tomatoes, halved lengthways 2 garlic cloves, thinly sliced lengthways Olive oil spray 125g (½ cup) light sour cream 2 teaspoons chopped fresh dill 60ml (¼ cup) olive oil 2 brown onions, halved, thinly sliced 1 tablespoon brown sugar 6 eggs, lightly whisked 50g baby rocket leaves 1 tablespoon balsamic vinegar Method [Continue Reading]

Baked fish with tomatoes, olives and capers

Baked fish with tomatoes, olives and capers

Ingredients (4 servings) 4 x ±175g hake fillets (or any other firm skinless white fish), skin removed 250g cherry tomatoes, halved 100g pitted black olives 2 tablespoons capers, rinsed, drained 4 thyme sprigs 2 tablespoons olive oil 1-2 tablespoons balsamic vinegar 2 cups mixed salad leaves, to serve Method Preheat the oven to 200°C. Place [Continue Reading]

Cheat’s slow-roasted tomatoes

Cheat's slow-roasted tomatoes

Ingredients (2 cups) 6 x 400g cans whole peeled tomatoes 6 garlic cloves, peeled, halved 8 sprigs fresh oregano 8 sprigs fresh thyme 2 tablespoons extra virgin olive oil 1 teaspoon sea salt ½ teaspoon cracked black pepper Olive oil, to store Method Preheat oven to 140C/120C fan-forced. Drain tomatoes. Cut each tomato in half [Continue Reading]