A simple recipe for a lighter accompaniment to your Sunday roast that is perfect for using up tomatoes that are getting too squishy in the bottom of the fridge !
Baked Tomatoes
4 tomatoes
1 yellow (or red or green) pepper
5 mushrooms
1 onion
Herbs/spices of your choice : I used garlic salt, rosemary, thyme, oregano
Chop the onions, mushrooms and yellow peppers and put them in an ovenproof dish.
Halve the tomatoes and place them on top of the other vegetables.
Sprinkle liberally with herbs and spices.
Put in the oven for the last 30 minutes of cooking time with your roast chicken. (Don't forget to use the excess juices in the gravy !)
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