ribs, tomato, pepper, potato

ribstomato

One baking tin dinner tonight, an old favourite and a new preparation.

Went to the market and got boneless ribs. Marinaded with olive oil, ketchup, worcestershire sauce, soy sauce, paprika, garlic, liquid smoke, s&p for 1hr then slow roasted at 160ºC covered with foil for 1.5hrs.

Peppers stuffed with tomato is an old recipe from Delia’s Summer Collection. Halve and roast peppers around the one-hour to go mark, then add tomatoes when peppers are soft. I didn’t have anchovies so I used sun-dried tomatoes instead to compliment the fresh tomatoes and add saltiness. Soaked in hot water to soften then chopped and added with fresh tomatoes.

The potatoes were hasselback potatoes which were made by cutting the potato into thin slices, but not all the way through to the bottom. Seasoned with butter, rosemary and s&p. Added to the baking tin at around the one-hour to go mark.

Everything was ready at around the same time. I don’t think the picture did it justice, tasted much better than it looked.

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