Roasted toma­toes with mar­i­nated roasted pep­pers

The Guardian - Feast - - News - A Girl and Her Pig by April Bloom­field (Canon­gate)

Prep 10 min

Cook 3 hr

Serves 4

3 medium gar­lic cloves,

roughly chopped

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.

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