Tomato + Sourdough Bake

This vibrant roasted vegetable and sourdough salad is bursting with flavour. Sweet capsicum, juicy cherry tomatoes, and crunchy sourdough come together with fresh basil and oregano, all drizzled with RG Early Harvest Olive Oil and RG Sticky Balsamic Reduction. Perfect as an entree or a hearty main with grilled steak or chicken, this dish is sure to impress. We've used a pizza oven, but this recipe also works great in a standard oven.

Recipe developed by Mel, Thrive Wholesome Nutrition


  • ½ loaf sourdough, cut or torn into large chunks
  • 1 red capsicum, cut into wedges
  • 4 large truss tomatoes, cut into chunks
  • 250g mixed cherry tomatoes
  • ¼ cup Rich Glen Early Harvest Oil
  • 2 tbsp Rich Glen Sticky Balsamic Reduction
  • 2 tbsp baby capers
  • ¼ bunch fresh basil leaves, roughly chopped
  • ¼ bunch fresh oregano leaves, roughly chopped


  1. Preheat a pizza oven to approximately 400°C, or a standard oven to 200°C.
  2. Line a tray with baking paper and set aside.
  3. Add the capsicum and sourdough to the tray, cover with RG Early Harvest Olive Oil, and toss to coat.
  4. Place the tray in the oven and cook for about 15 minutes, or until the capsicum is slightly tender and the sourdough is golden.
  5. Add the chopped tomatoes, cherry tomatoes, and capers to the tray, toss to combine, then place back in the oven for another 10 minutes, until the tomatoes are slightly juicy and tender.
  6. While the tomatoes are baking, mix together the RG Early Harvest Olive Oil and RG Sticky Balsamic Reduction in a small bowl and set aside.
  7. Once the tomatoes are cooked, remove from the oven. Add the fresh basil and oregano leaves, and drizzle with the balsamic mixture.
  8. Serve directly from the tray, or transfer to a large salad bowl. Serve as an entree, or make it a main with the addition of a beautifully grilled steak or chicken breast.

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