Roasted tomatoes with olives

Roasted tomatoes with olives

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

Another wonderful way of eating tomatoes is to roast them. Take them on a picnic, serve them as an antipasto or as a side dish with all sorts of meat or poultry dishes. To make roasted tomatoes a bit more interesting, add a few capers, olives and anchovies as you roast them.

Ingredients

Quantity Ingredient
12 ripe roma tomatoes, halved
12 anchovy fillets, halved
20 small black olives
a spoonful capers, well rinsed
extra-virgin olive oil
salt

Method

  1. Preheat the oven to 160°C.
  2. Arrange the tomatoes on a baking tray. Top each tomato with a piece of anchovy. Scatter on the olives and capers, and drizzle generously with olive oil. Sprinkle with a bit of salt – not too much as the other ingredients are salty – and roast for 45 minutes.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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