Being mid week, I take a good look at my fridge and see what has and hasn't been eaten. I am mindful that Saturday is only two days away and once again, I will be heading down to the Eveleigh markets to do my produce shopping.
Last weekend, we picked up some lovely vine tomatoes and bell peppers so tonight, I am going to roast and serve them with risotto cakes for dinner.
Preheat the oven to 180 degrees, lay the tomatoes and bell peppers on a non stick pan and drizzle with 1 tbsp olive oil and 1 tsp sea salt. Roast for 40 minutes checking from time to time. The tomatoes and peppers should be slightly dehydrated and look well roasted.
Roasted tomatoes are equally delicious stirred through al dente pasta served with chopped basil.
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