PEPPERS WITH OLIVES AND ONIONS

Yields8 Servings
 16 ripe tomatoes
 8 red peppers
 A bunch of fresh basil leaves, roughly torn into pieces
 100 g anchovy fillets, drained and cut into small pieces
 4 tablespoons extra virgin olive oil
 350 g Kalamata olives
 Basil oil
 30 g basil leaves
 2 cloves garlic
 50 ml extra virgin olive oil
 Caramelised red onions
 5 medium red onions peeled
 100 g caster sugar
 200 ml balsamic vinegar
 Sea salt
1

for the basil oil, put the basil leaves into a food processor with the garlic and seasoning. Process until the basil is finely chopped and with the motor running, slowly trickle in the olive oil and continue to blend until you have a puree.

2

Blanch the tomatoes, peel them and halve them and remove the seeds; roughly chop up and reserve

3

Slice the onions into 5mm rounds and spread out on a large baking tray lined with nonstick baking paper, separating them into rings. Sprinkle with the sugar and a generous pinch each of sea salt and freshly ground black pepper. Pour over the balsamic vinegar and olive oil and mix lightly with your hands

4

Preheat the oven to 200C, fan 180C, gas6; halve the peppers lengthways and remove the cores, seeds and white pith and place skin-side down in a shallow baking tray

5

Mix the tomato, garlic, basil leaves and anchovy pieces together in a bowl, then divide between the pepper halves. Drizzle with the olive oil and season

6

Bake the filled peppers for 35 minutes or until they are soft and slightly blackened around the edges, but still holding their shape. At the same time bake the onions, turning them and basting halfway through cooking

7

Leave the peppers and onions to cool. Arrange the peppers on a plate, scatter the olives and onions over the top and drizzle with the basil oil and serve

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