Roasted Cherry Tomatoes in Peppers
Yesterday morning, as I was browsing through Nigel Slaters book
Tender, Volume 1, I found this yummy recipe that I based last nights dinner on.
My sister and her husband were going to stop in for dinner, on their way home from a vacation. I needed something I could have ready for when they arrived, so they could eat and run..
Oh my, they tasted so delicious, it is my new favourite recipe, and very simple indeed!
Roasted Cherry Tomatoes in Peppers
serves 8
6 large sweet peppers
cherry or grape tomatoes, 2 containers, I used a mix of red and yellow
olive oil
basil leaves, 2 handfuls
Preheat the oven to 400° F (200° C). Cut the washed peppers in half lengthwise, discarding the seeds and white core. Put the halved peppers cut side up in a roasting tin or baking dish. Cut the washed tomatoes into halves or quarters, depending on their size. Divide the tomatoes between the peppers, and season with salt and black pepper. Pour a little olive oil into each pepper and bake until the tomatoes and peppers are lusciously soft, about 45 to 60 minutes.
Puree the basil leaves in 1/4 cup (70 ml) of olive oil. I used a food processor then sieved the mixture to have a smoother oil. Pour into the peppers, this basil dressing will mingle with the warm tomato juices.
Yum, enjoy!
In the future I might add a little minced garlic to each pepper half with the tomatoes before baking, mmm.
