These beauties are simplicity itself. My nod to the ’90s when Delia Smith made these a regular dinner party starter along with the, then unusual, baked goats cheese.
Serve warm with bread to mop up the tomato and basil juices or with grilled fish or meat. Or get all retro and serve with some crumbled goats cheese. Sometimes its easy to dismiss things that have gone out of fashion but these are still delicious and a gorgeous way of using all that is plentiful and delicious just now.
Leftovers are great squished onto crostini, into sandwiches or chopped into pasta. I've also pureed leftovers before now to make a gorgeous sauce or soup. —You Say Tomato
red bell pepper per person
cherry tomatoes per person
basil leaves per person
olive oil per person
each of salt, pepper and chili flakes per person
red wine vinegar per person
In This Recipe
Cut a red pepper in half lengthwise (keep the green stem on).
Put it in an ovenproof dish, wedged next to its brother so it doesn’t wobble around.
Fill pepper with cherry tomatoes, basil leaves, S&P, and around a teaspoon of olive oil in each.
Bake at 200c/400f for 30-40 mins until they soften and start to brown.