SERVES 4
PREPARATION 15 MINS (PLUS TIME TO MARINATE)
COOKING 40 MINS
2 large red peppers
750g (1½lb) mixed tomatoes (use yellow or red cherry tomatoes, organic plum tomatoes or larger
ripe tomatoes), halved or quartered
1 red onion, sliced
2tbsp balsamic vinegar
1 clove garlic, finely chopped
3-4tbsp extra virgin olive oil
2tbsp basil leaves
1. Heat the oven to 200ºC (gas mark 6). Roast the peppers whole for about 40 minutes, or until starting to blacken slightly. Remove from the oven and cool.
2. Combine the tomatoes, onion, vinegar, garlic and olive oil. Mix gently and season well with salt and pepper. Set aside for at least 20 minutes.
3. Peel the peppers, discarding the peel, seeds and any juice, then cut them into bite-size pieces and combine with
the tomatoes.
4. Serve on a platter and toss with the basil leaves. Drizzle with extra oil, if desired.
TIP
If you need to make this in a hurry, simply buy ready-roasted peppers, available at most delis and supermarkets.