Peel and halve the tomatoes and place in an oiled oven dish.
Season with salt and pepper and sprinkle over the sugar and capers
Drizzle with oil and vinegar.
Roast in a preheated oven at 250oC for around 20 or 30 minutes until well cooked.
Remove the dish from the oven, cut up the tomatoes, add the olives and return to the oven for a further 5 minutes.
Cook the pasta according to the instructions on the packed. Drain and serve with the sauce.
|Maciena Vinegar||1 Tablespoon|
|Chopped Capers||2 Tablespoons|
|Halved Green And Black Spanish Olives||1 Cup|
|Pasta ( Any Type )||320-400g|
|Virgin Olive Oil||3 Tablespoons|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.