This is an excellent recipe. Simple, but so tasty. I made it as part of my Midsummer's spread, and it went perfectly with the rest of the large buffet - and it can be made ahead. I roasted the veggies the day before, kept in the fridge over night and just took out a couple of hours in advance so it'd be at room temperature. Perfect. And any leftovers can easily be transformed into a pasta sauce, or even a soup - just toss it all in the blender! (But peel those garlic cloves first.)
Slow-cooked Summer Blush
From BBC Good Food (but scaled down a bit)
10 red peppers, quartered and de-seeded
10 large ripe romatoes
2 garlic heads, divided into cloves but not peeled
4 tbsp olive oil
1 tbsp sugar
2-3 tbsp red wine vinegar
fresh thyme
fresh basil
Heat the oven to 160°C. Cut peppers and tomoatoes into quarters. Mix with the oil, sugar, vinegar, garlic cloves and thyme in a very large roasting pan.
Roast for two hours. Remove from heat and let cool, and finally stir in the basil. (I know, I didn't give a quantity - use as much, or as little, as you want. Personally, I like a whole lot of basil.)
Ugnsrostade tomater och paprikor
2 comments:
Anne, that looks great. The weather has starting rsing here again and when it's hot nothing like a cooling salad. Your's is completely gorgeous. This is the second thing I will be making from your lovely list of recipes!
Looks delicious! I'm going to miss the bounty of summer!
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