Roasted basil peppers

Well, no-one noticed the re-moulding of the pear & ginger cake at dinner the other night … candlelight disguises many failings! So that was a success, and so, I think, was the entrée. We began the meal with yet another seasonal favourite, roasted basil peppers. Great vibrant colour, great summer flavours (even in autumn). Take 4 large red peppers, & cut them in half lengthways removing the seeds but leaving the stalk intact. In other words, you halve the stalk when you halve the pepper. Lay them in a lightly oiled baking dish, and put 8 cherry tomato halves in each … well, if you run out of cherry tomatoes (as I sometimes do) quartered small tomatoes work just fine. Sprinkle with fresh basil. Mix together 3 tbsp extra virgin olive oil & 1 tbsp balsamic vinegar … pour evenly over tomato-filled pepper halves, then season with freshly ground black pepper and sea salt. Roast in pre-heated (180 C) oven for 50 minutes, or more. The toms should be pulpy, the peppers soft. Serve hot or at room temperature, garnished with more fresh basil. Sometimes I plate them individually, sometimes arrange them on a platter … however presented, what you do want to ensure is that the flavoursome juices don’t all spill out. Would be a bit of a shame to lose them, ‘cos the balsamic gives the dish a real lift.

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One thought on “Roasted basil peppers

  1. Lovely sounding dish and perfect as a starter or a summer lunch dish served with lots ofgood, crusty bread and a simple leaf salsd.
    I have been cooking a very similar dish for many years which originates from Elizabeth David’s ‘Italian Food’, called Piedmontese Roasted Peppers and which I first came across in the late 80’s when Simon Hopkinson put them on the menu at Bibendum.

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