Slow-cooked summer blush

Name: Slow-cooked summer blush
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 20
Cuisine: british
Ingredients: 15 red peppers quartered and deseeded; 15 ripe plum tomatoes quartered; 2 heads of garlic broken down into individual unpeeled cloves; 6 tbsp extra-virgin olive oil; 1 tbsp golden caster sugar; 3 tbsp red wine vinegar; handful thyme sprigs; 3 handfuls basil leaves roughly torn

5.00 (3)

⏱ 150 mins 🍽 Serves 20 🌶 british ✅ Easy 🏷 Side dish

This colourful British dish features red peppers and plum tomatoes slow-roasted with garlic, thyme, and olive oil. After cooking for 2 hrs, the vegetables are finished with fresh basil. It yields a generous quantity, ideal for serving a crowd as part of a lunch or supper. The recipe can be prepared in advance and served at room temperature.

Ingredients

15 red peppers quartered and deseeded
15 ripe plum tomatoes quartered
2 heads of garlic broken down into individual unpeeled cloves
6 tbsp extra-virgin olive oil
1 tbsp golden caster sugar
3 tbsp red wine vinegar
handful thyme sprigs
3 handfuls basil leaves roughly torn

Method

Set your oven to 160C/fan 140C/gas 3. Combine all the ingredients, apart from the basil, in a big, deep roasting tin and mix gently. Season the mixture.
Roast the vegetables in the oven for 2 hrs without stirring. Take the pan out and allow the contents to cool. You may drain the vegetables and serve the juices separately, or mix the basil through and adjust the seasoning to taste.
You can complete the roasting step up to 2 days before you need it. Store the cooled vegetables covered in the refrigerator, but take them out at least 4 hours prior to serving so they reach room temperature.

Nutrition (per serving)

Calories84 kcal

Fat4 g

Saturates1 g

Carbs11 g

Sugars10 g

Fibre3 g

Protein2 g

Sodium12 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisinebritish

DietHealthy, Vegetarian