ROASTED TOMATOES WITH HAZELNUTS AND SEA LETTUCE
x2
Ingredients
3 ripe vine tomatoes
7 toasted hazelnuts
½ teaspoon garlic powder
1 pinch of pepper
1 teaspoon dried basil
25 g olive oil
3 g dried sea lettuce
Prepared by
Preheat the oven to 170°C.
2. Place the hazelnuts, pepper, garlic, basil and dehydrated sea lettuce in a food processor. Chop leaving small pieces of hazelnuts. Set aside.
Remove the back of the tomatoes and cut in half. Place on a baking sheet.
4. Add the oil on top and place the chopped hazelnuts on top.
5. Roast in the oven for 15 minutes.
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