Roasted tomatoes with marinated roasted peppers
Prep 10 min
Cook 3 hr
3 medium garlic cloves,
1 small handful basil leaves, roughly chopped
2 tbsp balsamic vinegar
4 tbsp extra-virgin olive oil
1 tsp salt
5 ripe plum tomatoes (about 450g), blanched, peeled and cored
For the peppers
2 large red peppers
1 garlicclove, finely grated
3 tbsp sherry vinegar
2 tbsp extra-virgin olive oil
1 tsp salt
5 or 6 large basil leaves First cook the peppers on a hot cast-iron griddle over a high heat, turning with tongs to char and blister them all over, for 20-25 minutes. Put in a bowl, cover tightly with clingfilm and set aside until cool – about 20 minutes.
Discard the clingfilm and drain the liquid into another bowl. Cut the peppers in half lengthways, scrape off the skin and discard the seeds. Tear into irregular strips and add to the liquid, along with the garlic and vinegar. Massage with your hands, add the oil and salt, and stir until creamy. Tear the basil into big pieces and stir in, then set aside.
Heat the oven to 150C/300F/gas 2.
For the tomatoes, stir together the garlic, basil, vinegar, oil and salt in a large bowl. Add the tomatoes, toss gently, then set aside for five minutes.
Using a slotted spoon, put the tomatoes in a single layer in a snug baking dish. Spoon over the dressing, then roast for one and a half to two hours. Baste the tomatoes occasionally, pressing down gently on each one with the back of a spoon. Remove from the oven and leave to cool to room temperature.
Serve scattered with the peppers.