Roasted red peppers with tomatoes

Roasted red peppers with tomatoes

By
From
How I cook
Serves
6
Photographer
Jason Lowe

Slightly smoky, gently sweet, roasted red peppers are a perfect accompaniment to quail. They are also good with soft young goat’s curd, black olives, grilled fish or fillet of beef served at room temperature. This recipe calls for the skins to be left on the peppers rather than blistered and removed, as I much prefer them this way. Don’t be tempted to use green or yellow peppers, as they won’t be as sweet.

Ingredients

Quantity Ingredient
4 large, firm red peppers
2-3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
500g little plum tomatoes
handful marjoram sprigs, leaves only, chopped
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Using a sharp knife, halve the red peppers lengthways and discard the core and seeds. Now slice each half lengthways into 4 broad strips and place in a bowl.
  2. Pour over a generous glug of olive oil and the wine vinegar. Add the plum tomatoes and half of the chopped marjoram. Season with salt and pepper and toss together well with your hands.
  3. Tip into a baking dish, large enough to hold everything comfortably, and cover loosely with foil. Roast on the middle shelf of the oven for 30 minutes, then uncover and roast for a further 15 minutes, by which time the peppers should be tender but not falling apart.
  4. Allow to cool to room temperature before serving, sprinkled with the remaining chopped marjoram.
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