This is a delicious staple to add to your repertoire.  It’s a taste of summer that can be eaten hot or cold, as part of the main event (for example as a sauce for pasta, rice or couscous), as a side dish or part of a salad.


  • 2 red peppers
  • 750g large firm tomatoes
  • 6 tbsp olive oil
  • 1 clove garlic, finely chopped
  • Salt, pepper, sugar for seasoning


1.      Cut the peppers in half and remove the stalk and seeds.

2.      Place them on a baking tray with the skin upwards.

3.      Grill or bake the pepper in a very hot oven for about 15-20 mins.

4.      When they have collapsed and the skins are black and blistered, put the peppers in a bowl with a plate on top or in a plastic bag for a few minutes to cool.  Remove the burnt skin – you might find it easier to do this under a running tap.  Cut the flesh into strips.

5.      Meanwhile peel the tomatoes by scoring a small cross in the bottom (non-stalk end).  Put into a bowl and pour boiling water over the top.  Leave for 15-30 seconds – this will loosen the skins so that the tomatoes are easy to peep.  Chop them roughly.

6.      Heat the olive oil in a pan.  Add the tomatoes, garlic and salt and pepper (if the tomatoes are a bit tasteless then you can add a bit of sugar too).  Cook on low heat until the tomatoes start to break down then increase the heat to reduce to a stew.  Add the pepper strips and simmer for a further 10 minutes.  Serve warm or cold.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

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