Slow-roasted Tomatoes in Rolls

Margo gave me this recipe for a light meal.
4 roma tomatoes, halved
2 Tblsp olive oil
1/2 tsp dried Italian herbs
2 red onions, sliced
1/4 cup red wine vinegar
2 tblsp brown sugar
4 wholegrain bread rolls, halves and toasted
mixed salad leaves
cracked black pepper
Preheat the oven to 150 C, 200 F, Gas Mark 2, a cool oven. Line an oven tray with baking paper.
Place the tomatoes, cut side up, on the tray. Drizzle with half the oil. Sprinkle with the herbs and season with black pepper. Roast for 25 – 30 minutes until tender.
Heat the remaining oil in a pan and sauté the onions for 5 minutes until brown and tender. Mix in the vinegar and sugar and cook for another 5 minutes to caramelise.
Spread the bread rolls with salad leaves, tomato halves and onions.
Decorate the plate with salad leaves. Eat while warm.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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