Slow Roasted Tomatoes & Peppers
A favourite any time of year.
Halve tomatoes and red peppers and place skin side down in a large baking dish.
In a jar with a lid add:
¼ cup Juno Leccino extra virgin olive oil
1 tbsp. balsamic vinegar
2 tbsp. Thai sweet chilli sauce
- Shake the mixture in the jar until blended and thick. Pour over tomatoes and peppers. Top with freshly chopped Cilantro (Coriander) or Basil. (If fresh herbs are unavailable use 1tsp Gourmet Garden herbs available from the supermarket).
- Bake 170 degrees about 45 – 55 minutes until caramelized. Once cooked, place tomatoes and peppers on platter and drizzle pan juices over BBQ meats. Serve with a simple green salad.