- 2 tbsps. olive oil, plus extra
- 2 tbsps. lemon juice
- 500g diced tomatoes (cherry, roma, any really)
- 2 tbsps. rinsed Spanish olives (pits removed)
- 2 tbsps. rinsed salted capers
- 2 tbsps. chopped parsley
- Sea salt and freshly ground black pepper
Method
- Preheat oven to 160°C. Place tomatoes, cut-side up, on a baking paper-lined baking tray. Coat them in the lemon juice and olive oil. Season with sea salt and freshly ground black pepper. Roast for 7-8 minutes until softened. Cool to room temperature.
- Combine cooled tomatoes, olives, capers, parsley and some of the juice from cooking as a dressing
- Sprinkle over a little bit of uncooked olive oil
- Serve as a great accompaniment to fish or maybe even chicken?
