Baked Tomatoes And Artichoke Medley Recipe

Fusion cuisine · 250 calories

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

  • 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
  • 400G Petti 100% Italian Chopped Tomatoes
  • - Sussex Wholefoods Organic Dried Basil
  • 50G Pepper Black Ground BWFO
  • 1 Kg Tate & Lyle Granulated Sugar
  • - Tata Salt

Instructions

  1. 1. Preheat the oven to 325°F (165°C).
  2. 2. Lightly grease a shallow casserole dish with olive oil.
  3. 3. Drain the canned tomatoes and artichoke hearts thoroughly.
  4. 4. In a skillet over medium heat, combine the drained tomatoes, artichoke hearts, and dried basil. 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.