Slow-Roasted Tomatoes With Herbs And Olives Recipe

Name: Slow-Roasted Tomatoes with Herbs and Olives
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 30G Natoora Fresh Italian Rosemary; 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G; - Organic Sundried Tomatoes; 1 L Olive Oil – Organic; 75G Perello Capers In Salt, 75G; - Mill & Mortar Finishing Salt Flakes Gift Set; 60G Terre Exotique Cheeselovers Pepper, 60G

Fusion cuisine

Slow-Roasted Tomatoes with Herbs and Olives recipe

About this recipe

A flavorful and simple Jain-friendly dinner dish featuring slow-roasted roma tomatoes, sweet capsicums, and mixed olives, enhanced with aromatic herbs and spices.

Ingredients

30G Natoora Fresh Italian Rosemary
400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
- Organic Sundried Tomatoes
1 L Olive Oil – Organic
75G Perello Capers In Salt, 75G
- Mill & Mortar Finishing Salt Flakes Gift Set
60G Terre Exotique Cheeselovers Pepper, 60G

Instructions

1. Preheat oven to 160C.
2. Place cherry tomatoes, cherry tomatoes, and sundried tomatoes in a single layer in a large baking dish.
3. Drizzle the vegetables with olive oil and sprinkle evenly with dried rosemary. Season with salt and pepper to taste.
4. Roast in the preheated oven for 30 minutes, or until the cherry tomatoes are softened and slightly caramelized.
5. Remove the dish from the oven and sprinkle with baby capers for a burst of tangy flavor.
6. Serve warm as a main dish or alongside crusty bread for a satisfying dinner.