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.