• Prep Time 20 minutes
  • Cook Time 60 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 5-6 ripe tomatoes
  • 1 clove garlic
  • 2 onions
  • A little olive oil
  • 1 tsp black peppercorns, cracked
  • Dash of pepper
  • Salt to taste
  • 2 tbsp chopped mint leaves
  • 500ml fresh chicken stock


  1. Arrange tomatoes, onions and garlic on a baking tray. Bake in a preheated oven at 160°C for 40-45 minutes or until tomatoes are soft and the garlic and onions turn golden.
  2. Skin the onions and garlic and chop coarsely. Halve the tomatoes, then dice. Heat a little olive oil in a saucepan, fry garlic and onions until fragrant. Add the tomatoes to mix. Pour in the fresh chicken stock. Add mint leaves, cracked black pepper, salt and pepper. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
  3. Dish out and serve hot.

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