Recipe supplied by www.taste.com.au.  For full recipe visit: http://www.taste.com.au/recipes/19901/slow+roasted+tomatoes+with+olives+and+capers

Ingredients

• 4 roma tomatoes, halved lengthways
• 175g vine sweet minicaps (baby capsicums)
• 1/3 cup mixed olives
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary leaves
• 2 teaspoons baby capers, drained, rinsed

Method

1) Preheat oven to 160°C/140°C fan-forced. Place tomato, capsicums and olives, in a single layer, in a large baking dish. Drizzle with oil. Sprinkle with rosemary. Season with salt and pepper. Roast for 45 minutes or until capsicums have softened. Sprinkle with capers. Serve.