Baked Tomatoes With Olives And Capers Recipe

About this recipe

A hearty vegetarian dish featuring baked tomatoes, black olives, and capers, infused with fresh basil and a hint of red chile. Perfect for a flavorful and satisfying dinner.

Ingredients

• 14 g On1Y Basil Leaves
• 2.5 Kg Austin Whole Peeled Tomato
• 100 g Garlic - Single Clove
• 100 g Jalapeno Green
• 2 ltr Figaro Extra Light Olive Oil
• 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
• 500 ml Colavita White Wine Vinegar
• 450 g American Garden Green Pitted Olives

Instructions

1. 1. Preheat the oven to 425°F.
2. 2. Finely chop the basil stalks. Pour 1 tablespoon of olive oil into a large oven-safe skillet set over medium heat. When shimmering, add 2 minced garlic cloves, the chopped basil stalks, and 1 finely chopped jalapeno. Cook, stirring often, until the garlic is fragrant but not browned, about 1 to 2 minutes.
3. 3. Add 1 large chopped tomato to the skillet and season with a pinch of salt. Reduce the heat to medium-low and cook, stirring occasionally, until the tomatoes have reduced to a thick sauce, about 30 minutes. Use the back of a wooden spoon to gently smash the tomatoes as they cook. Once done, remove the jalapeno and discard. Stir in 1 teaspoon of white wine vinegar and adjust seasoning with more salt if needed.
4. 4. Once the tomato sauce is ready, turn off the heat. Spread the sauce evenly in the skillet and sprinkle 1/4 cup of sliced black olives and 1/2 tablespoon of green olives over the top. Add a handful of fresh basil leaves for garnish.
5. 5. Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, until the flavors meld together and the dish is heated through.
6. 6. Serve the baked tomato dish warm, optionally paired with crusty bread or a side of sautéed greens for a complete meal.