Slow cooked red peppers & tomatoes

Brian spotted this recipe in one of my cookbooks he’d bought me a while back, and happened to mention it sounded very tasty, and quite versatile. I was keen to give it a try.

We were having some friends over for lunch on Sunday, and I wanted to cook something light. So, as red peppers are lovely and sweet at the moment, I thought I’d make it. I could also get ahead and make it the day before, which is really helpful.

It’s super simple, just sweat off a couple of onions and two cloves of garlic, then add two red peppers—sliced or chopped, depends how big you want them to be. Then add about four large plum tomatoes, deseeded and chopped up, with a few stalks of thyme, and a bay leaf. Cook these uncovered on the stove for about an hour in about one tablespoon of olive oil.

Add your seasoning at the end of the cooking time before you serve, and dish up at room temperature.

I served it with fresh bread, cold meats, and freshly made coleslaw. You can also use it as a pizza topping, or serve as a bruschetta, or with roast meats.

It really was very tasty. I think some of our visitors will get to try this one during the summer.