As we move towards the summer, I wanted to share one of my favourite recipes for this time of year with you. Regular readers will know how passionate I am about using ingredients in season to enjoy them at their very best and of course, cheapest. One of the ingredients I feel most strongly about in this respect is tomatoes. Although tomatoes are available all year round, I’m afraid I just don’t enjoy them unless they are at their peak. I find them too acidic and sharp for my liking, so now, I am enjoying reintroducing them into my cooking, as they start to become really delicious.
This recipe is so simple and delicious. Using so few ingredients, it is important to use the best quality ingredients you can find for the best flavour. I like to use a really good olive oil here, as the peppers are sensational served with some excellent bread, to mop up the juices. It makes an effortless but scrumptious lunch or light supper.
- 2 red peppers (I prefer the pointy variety), cut in half lengthways, with the seeds and white membrane removed
- 6-8 cherry tomatoes, halved
- 2-4 cloves of garlic, skin on
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- A few sprigs of basil
- Start by pre-heating the oven to 180C
- Place the peppers cut side facing up on a large non-stick baking sheet. Evenly fill each half with cherry tomatoes and garlic cloves. Drizzle with olive oil and season well.
- Place into the oven and bake for 20 minutes, until the peppers are tender, the tomatoes are ready to burst, and the garlic is sweet and soft.
- Decorate with a few fresh basil leaves and serve warm with some good bread, or cold as part of a selection of salads. Two halves per person is about the right serving size for adults. Any leftovers will keep for 3-5 days covered and stored in the fridge.