Tuesday, 17 April 2012

Roast Peppers with tomatoes, garlic and basil

I really, really love peppers roasted this way. With some crusty bread and some green salad, they make a simple and delicious meal. It's not a meal that I would expect Rachel and James to really enjoy, but Rachel had a little tonight. Her appetite is returning a little, after being poorly for the last couple of days. This is from Delia Smiths Summer collection, listed under the starters section. It would be equally as good as a starter, but I find them filling enough for a main course, accompanied with plenty of bread to mop up the lovely juices. Perfect for a summers day, pity it's really cold and raining then.

Serves 2
2 large red or orange peppers, halved
2 large ripe tomatoes or 4 smaller ones
2 garlic cloves, cut into slithers
salt and pepper
olive oil
fresh basil leaves

Heat the oven to 200C. Cut the peppers in half, leave on the stalks if possible. Lay them in a shallow roasting dish. This will enable them to become nutty and brown on the edges. Cut the tomatoes into quarters and place inside the halved peppers. Put some slithers of garlic inbetween the tomatoes. Season with salt and pepper, drizzle with olive oil and add a couple of basil leaves to each pepper. Bake in the oven for about 45 minutes until the peppers are soft and blackened at the edges. 

You can also place fillets of anchovies on each pepper. The saltiness of the anchovies and the sweetness of the peppers go perfectly together.

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