This is a dish we’ve had many times, it’s easy and as always when you roast Tomatoes and peppers they become deliciously rich and unctuous. Serve as a starter or as an an Apéritif
INGREDIENTS serves 6
12 medium tomatoes
3 large red peppers
Sea salt and black pepper
Extra virgin Olive oil
Balsamic vinegar
6 cloves of garlic peeled
A bunch of basil
6 slices of sour dough. Or similar. This is great with Sheila’s sour dough.
METHOD
Pre heat oven to 200’C
Clean and prepare the peppers, then cut in half and then each half in thirds. Place in roasting pan. Season, then roast for 15 minutes. Drizzle Olive oil over each piece. Pour on the Balsamic vinegar and return to the oven. Roast for a further 15 minutes.
In a second roasting tray, place the tomatoes and 5 garlic cloves, drizzle over the Olive oil and Balsamic vinegar. Roast for 15 minutes, until they are soft.
Mix the tomatoes and thier juices, and the garlic with the peppers. Add the basil. Season with salt and pepper.
Roast the bread, then rub lightly on one side with the remaining garlic, Clive. Drizzle with olive oil, then spoon the tomato and pepper mix on top.
Original recipe. Green. River Café
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