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Roasted tomatoes with capers

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Ingredients for 4 servings:

  • 1 kg beefsteak tomatoes
  • 6 tbsp oil
  • 4 garlic cloves
  • 40 g capers
  • 1 bunch of parsley
  • 40 g anchovy fillet(s)
  • 400 g sheep’s cheese
  • 3 tbsp vinegar (red wine vinegar or balsamic vinegar)
  • pepper
  • 2 tbsp water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the tomatoes into thick slices. Drain and pat dry with kitchen paper. Heat the oil in a pan. Mince the garlic and add it to the pan. Fry the tomato slices for about 1 minute on each side. Place on a plate. Drain the capers. Pick the parsley. Rinse the anchovy fillets. Dice the feta cheese. Spread all ingredients over the tomatoes. Mix together a marinade of vinegar, cooking oil, 2 tablespoons of water, and pepper and pour over the tomatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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