Slow-roasted Tomatoes in Rolls

Margo gave me this recipe for a light meal.
Ingredients
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
Method
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.

Advertisements
This entry was posted in Main course and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s