Baked Tomatoes And Artichoke Medley Recipe

About this recipe

A warm and comforting vegan dish featuring baked tomatoes and artichoke hearts, seasoned with fresh basil and a touch of sweetness. Perfect for a satisfying dinner solution.

Ingredients

• 400 g Pastazara Finely Chopped Tomatoes
• 16 g Orika Oregano
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 1 kg Satyam Sugar
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat the oven to 325°F (165°C).
2. 2. Lightly grease a shallow casserole dish with coconut oil.
3. 3. Drain the tomatoes and artichoke hearts thoroughly.
4. 4. In a skillet over medium heat, combine the drained tomatoes, artichoke hearts, and dried oregano. Stir gently and heat for 2-3 minutes.
5. 5. Add the sugar, salt, and a pinch of black pepper to the skillet, mixing well to season the vegetables.
6. 6. Transfer the mixture into the prepared casserole dish, spreading it evenly.
7. 7. Bake in the preheated oven for 10-15 minutes, or until the vegetables are heated through and slightly bubbling.
8. 8. Remove from the oven and let cool for a few minutes before serving.