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Roasted tomatoes with parmesan olives and capers recipe And Books

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Roasted tomatoes with parmesan olives and capers recipe and books

So you would like to know how to make Roasted tomatoes with parmesan olives and capers recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


roasted tomatoes with parmesan olives and capers

8 large plum tomatoes halved
olive oil
2 thsp stoned black olives chopped
1 tbsp capers drained
parmesan shavings shaved with a swivel potato peeler
balsamic vinegar

Place the tomatoes on a baking sheet cut side up. (Try to pack them in tightly so they do not collapse when they become soft.)
Sprinkle with salt pepper and 1/2 tsp sugar.
Drizzle with 2 tbsp olive oil.
Place in a preheated oven (220C/425F/Gas Mark 7) for 2025 minutes then reduce the temperature to 300F/150C/Gas Mark 2 and cook for a further 1 1/2 hours or until the tomatoes are soft and caramelised around the edges.
Leave on the baking tray to cool.
To serve place two tomato halves on each plate.
Mix the olives and capers together and pile some on.
Place two more tomatoes on top then sprinkle parmesan over.
Whisk together 3 tbsp olive oil with I tbsp balsarnic vinegar and some seasoning and drizzle this around the tomatoes.

You can assemble this when the tomatoes are still barely warm or at room temperature.

This Recipe Serves 4
(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Roasted tomatoes with parmesan olives and capers recepie. Check out these great recipe books and learn how to make Roasted tomatoes with parmesan olives and capers!
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