This recipe offers a simple yet flavorful way to enjoy peak-season tomatoes, roasting them with salty capers and olives. The dish is versatile, suitable as a light lunch served with ricotta and crusty bread, or as an accompaniment to pasta.
To prepare, preheat the oven to 170C (150C fan/gas 3). Halve ripe tomatoes and arrange them cut-side up in a roasting dish, ensuring they fit snugly. Tuck fresh oregano sprigs into the dish; the recipe notes that tomato vines, if available, can also be added for extra flavor. Season the tomatoes with salt and pepper.
Roughly tear olives and scatter them over the tomatoes, along with capers and several sliced garlic cloves. Drizzle with 4-5 tablespoons of olive oil, preferably extra virgin. Roast for 30 minutes.
After the initial roasting, carefully baste the tomatoes with the juices collected at the bottom of the dish. Return to the oven for another 30 minutes. The tomatoes can be served warm or at room temperature. The vines, if used, should be discarded before serving.
While capers and olives provide a complementary saltiness, the recipe suggests other additions such as chopped Medjool dates, preserved lemons, white beans, or dried chilies. Fresh oregano is recommended, but thyme or rosemary also work well. The author emphasizes that starting with the best, ripe tomatoes is key to achieving the best flavor, noting that while cooking can enhance underripe tomatoes, it cannot fully replicate the quality of a naturally ripe one. This method aims to coax out the natural sweetness and flavor of the tomatoes, making them a highlight of the dish.