The Feeding Trough – Roasted Balsamic Tomatoes

Roasted Balsamic Tomatoes - an easy and very yummy dish

Witchdoctor’s sometime tech guru (and secret culinary fiend) PAT PILCHER shares another secret – and surprisingly easy – foodie delight in our new series, The Feeding Trough.


Roasted Balsamic Tomatoes – an easy and very yummy dish

Roasted Balsamic Tomatoes With Baked Capsicum, Garlic, Pine Nuts, Pasta & Parmesan

Everyone has a can’t-be-arsed meal that they can whip up on auto-pilot, and this is what I do when I have fresh tomatoes, capsicums and pine nuts because it’s quick, easy and next to impossible to get wrong.

It’s also quick to cook, tasty and a healthy dish with “wow” factor. If you’re stuck for a simple low fuss lunch/dinner that’ll impress, you may want to check this recipe out.

Serves 2

Have you got these ingredients lying around?


  • 3 medium-large fresh tomatoes
  • Small bunch of fresh oregano
  • 50ml balsamic
  • Olive oil
  • 1x capsicum
  • 8 cloves of garlic (unpeeled)
  • 100g Pine nuts
  • 200 pasta



  • Preheat oven to 180c
  • Cut the core out of the capsicum
  • Place the capsicum with the hole you’ve cut face down in a small casserole dish
  • Add garlic cloves (unpeeled) around the capsicum
  • Drizzle the capsicum with olive oil
  • Put lid on the casserole dish and place in the oven
Mmm… Balsamic tomatoes!

Balsamic Tomatoes

  • Slice the tomatoes in half, place in oven-safe casserole dish
  • Drizzle with balsamic and olive oil on the tomatoes
  • Sprinkle fresh oregano over the tomatoes
  • Put a lid on the casserole dish and place in the oven, setting a timer for 30 minutes
  • Get a medium/small pan and plan on an element set to high


Don’t burn the pine nuts!


  • Put 100g of pine nuts in the pan
  • Toss and move so they don’t burn, do this until they are aromatic and slightly golden, remove from heat and set aside.
  • Put pot of salted water on to boil
  • Add pasta and cook as per cooking instructions
  • Check to see of capsicum and garlic is cooked – the capsicum should be soft if prodded with a fork
  • Remove casserole dish with capsicum garlic from the oven and remove capsicum and garlic using tongs (the oil will be extremely hot so be extra careful!)
  • Cut the capsicum using a knife and fork and remove garlic cloves from their skins and cut into small pieces
  • Once the pasta is cooked, drain and place in a bowl, add in capsicum and garlic plus olive oil and toss
  • Add pasta to serving plates
  • Once the tomato time goes off remove from the oven and add tomatoes to the pasta, drizzling tomato/balsamic juice over the pasta
  • Sprinkle with pine nuts and add grated parmesan/pepper to taste


Pat has been talking about tech on TV, radio and print for over 20 years, having served time as a TV tech guy and currently penning reviews for Witchdoctor. He loves nothing more than rolling his sleeves up and playing with shiny gadgets.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Support Witchdoctor!

Give a little to support Witchdoctor’s quest to save high quality independent journalism. It’s easy and painless!

Just donate $5 or $10 to our PressPatron account by clicking on the button below.

Witchdoctor straight to your inbox every 2nd week


Previous Story

Dell G5 Gaming Laptop REVIEW

Next Story

Oppo A91 REVIEW – The Un-Budget Phone

Latest from Food & Drink

Last of the fab summer wine

Witchdoctor's wine guru PHIL PARKER has a selection this month that will take you through the last flush of summer drinking.
Go toTop