Roast Red Peppers with Tomatoes
Following the Christmas holiday I went through the fridge to see what needed using up. I hate wasting and sometimes you have so much food in over the holidays that some things get missed.
The red peppers in the veg drawer were not at their shiniest but still far from at the end. Roast peppers are always great to make, I often make them in advance, for a side dish or roast red pepper and tomato soup or pasta sauce. The oil is also kept for a future pasta sauce.
Firstly cut the peppers in half trying to keep some of the stem intact. Clean out the membrane and seeds and lay flat in a deep ovenproof dish. Pre-heat the oven to 180C.
Finely chop a couple of cloves of garlic ( I only used one clove but it was a giant garlic from The Isle of Wight!)
and sprinkle inside the peppers. I had a bowl of little plum tomatoes that I got in the market so these got sliced in half and put inside the peppers and around them.
Season with salt & pepper, chopped fresh basil (I used up one of those living pots of herbs on the window sill). Drizzle your favourite olive oil or rapeseed oil over the peppers and put into a moderately hot oven – 200C for about 60-75 minutes depending how cooked you like the final result.
Once cooled you can serve the peppers as a side dish especially lovely with a salad and BBQ or grilled meat.
A benefit of being a true foodie is appreciating the range of different products that go into one of my recipes: Rapeseed oil from the Borders, garlic from the Isle of Wight, thyme from Greece, Olive oil from Italy, salt from the Himalayas, basil from my window sill and more!
I never roast peppers and it's such a shame because I love them cooked this way. Great recipe! 🙂
They are so useful too when they are cooked!
Ooh this sounds totally fab Heidi and a lovely healthy side dish as you say, I keep forgetting to bake peppers so really must do this. Thank you for entering it into Credit Crunch Munch.
I love them but make them mainly in the summer to add to salads!
Love red peppers, Hedi! I really should roast them more often. 🙂
I know a bit of prep and they magic into ruby deliciousness!
It just goes to show a little effort goes a long way! I'm usually too lazy to make my own roasted red peppers and often use the ones in jars as a substitute!
Is it possible to put these in a jar? How long do you think they will last?
As long as you cover them over with the oil or add extra olive oil they should last in the fridge for ages.
Deeelish, and like you say so darn easy to make 🙂
Janie x
Always love to have a plateful of roasted red peppers on the table when I entertain
These look amazing. I just adore roasted red peppers – it really brings out the flavour of them.
They are really sweet and have a great flavour
Love this, so simple but sounds delicious! I like how you show the step-by-step process. Great recipe 🙂
Thanks – I hope you get a chance to make them soon
I've roasted sweet pepper for soup, sauce and stuffed with quinoa. I love your idea of stuffing them with garlic and tomato. Must be tasting great… sweet and tangy.
They make the kitchen smell so nice whilst they are cooking!!
Tomatoes garlic and peppers are a match made in heaven. The taste of roasted garlic is simply delicious combined with the other ingredients.
So useful to make on a Sunday and use during the week to enhance dinners!
this is the perfect use for those not so shiny, sadly wrinkled peppers.
Thanks for sharing with #extraveg and #creditcrunchmunch
A great standby in the fridge to go with so many things!
Wow – they look great!
They tasted great too – just like I used to make when you were little.
My mum used to make roasted peppers and I love them so I really should make some! Thanks for entering your lush ones into #CreditCrunchMunch!
You can use them in so many recipes and the left over oil always starts a pasta sauce!