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Reference to Preparing Tasty Roast tomatoes with olives, capers, cheese and sausage

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Roast tomatoes with olives, capers, cheese and sausage

We hope you got benefit from reading it, now let's go back to roast tomatoes with olives, capers, cheese and sausage recipe. You can have roast tomatoes with olives, capers, cheese and sausage using 7 ingredients and 6 steps. Here is how you cook it.

To cook an unforgettable Roast tomatoes with olives, capers, cheese and sausage, here are the components required:

  1. Prepare 1 clove of garlic.
  2. Provide 4 tbsp of black olives.
  3. Use 2 tbsp of capers.
  4. Prepare 4 tbsp of grated parmesan cheese.
  5. Provide 2 tbsp of olive oil.
  6. You need 1 large of sausage.
  7. Use 6 of tomatoes (small).

After readying the ingridients, now you are good to make your tasty Roast tomatoes with olives, capers, cheese and sausage by following the instructions below:

  1. Preheat oven at 220 Celsius, gas mark 6. Finely chop olives, capers and garlic..
  2. Mix that with the half of the cheese and a tablespoon of olive to make a pesto-like sauce..
  3. Cut tomatoes in halves, put in a tray skin down and carefully place a bit of sauce on top of each half.
  4. Slice sausage and put a slice or two on top of each half of tomato.
  5. Finally add the rest of the oil on top of the tomatoes and the rest of the cheese.
  6. Roast in oven for approximately 40 minutes..

Vivian Howard's Baked Pimento Cheese and Sausage. Remove the whole tomatoes, lay them out on a rimmed baking sheet, toss garlic cloves and fresh herbs on top for good measure, drizzle everything with olive oil, and roast until the mess is caramelized and the tomatoes are jammy. This easy roasted tomato sauce recipe is the perfect way to preserve flavorful tomatoes into a versatile Drizzle the tomatoes with olive oil and add garlic, herbs of your choice and a generous pinch of salt. Easy cheese and tomato pasta bake. Easy pork sausage meatballs in tomato sauce.

Recipe : Roast tomatoes with olives, capers, cheese and sausage

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