Roasted Red Pepper & Tomatoes

Ingredients

  • Such a delicious mix of flavours - bake in a dish a red pepper with a dash of olive oil at 180 for about 20 min. Then add garlic cloves and cherry tomatoes & salt. Back in the oven for another 20 ish minutes (I need to start keeping track of cooking times)
  • By adding salt to the tomatoes it’s degorging ? the tomatoes ? This means it’s removing the liquid from out of them. This will leave you with a pool of juices from the tomatoes ? infused into the olive oil ? with the roasted sweet garlic. THEN when you cut the pepper open - all its juices will pour out! ? (Remove the seeds) - and you have a SCRUMPTIOUS SWEET UMAMI liquid you can add as a topping to soup, use as a dressing or to dip bread into? Use the tomatoes and pepper as a topping on fresh bread, in a salad or bake. Add the garlic to soup, hummus, dips, sauces or mush it up on toast

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