Salad of roasted red peppers and tomatoes


For four people

  • three red bell peppers
  • 450g of tomatoes
  • 1 to 2 garlic cloves, finely chopped
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
  • 1 teaspoon sugar


Put the peppers and tomatoes on a sheet of foil on a baking tray and roast in a preheated 260C oven; take the tomatoes out after around 15 mins when soft and skins have loosened. Turn the peppers and roast until soft or skins have blistered and blackened in parts. To loosen further put in a strong plastic bag and let steam and for ten to fifteen minutes.

Meanwhile peel the tomatoes getting rid of the hard white bits at the end and chop

When the peppers are cool enough to handle peel remove stem and seeds and cut into strips. Reserve the juices to add to the salad.

Saute the garlic in 1 tbsp of olive oil very briefly. Add the tomatoes, salt and pepper to taste, sugar and cook over a high heat for about 8 mins until reduced to a sauce. Stir in the peppers.

Serve at room temperature or chilled sprinkled with the remaining olive oil and juice from the peppers.


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