Slow-cooked summer blush

Slow-cooked summer blush

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(2 ratings)

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Cooking time

Prep: 30 mins Cook: 2 hrs

Skill level

Easy

Servings

Serves 20

Superhealthy - counts as 2 of 5-a-day

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
84
protein
2g
carbs
11g
fat
4g
saturates
1g
fibre
3g
sugar
10g
salt
0.03g

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

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Method

  1. Heat oven to 160C/fan 140C/gas 3. In a large, deep roasting pan, gently toss everything, except the basil, together, then season.
  2. Place the vegetables in the oven, then roast for 2 hrs, undisturbed. Remove from the oven and leave to cool. If you want, drain the vegetables before serving and serve their juice on the side, or simply stir through the basil and correct the seasoning.
  3. The vegetables can be roasted up to 2 days ahead. Cover and leave in the fridge, but bring out at least 4 hours before serving so the vegetables are served at room temperature.

Recipe from Good Food magazine, June 2006

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Comments

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biggles's picture
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Absolutely delicious and works well with any type of tomato.

louisedickson's picture

Super recipe for a crowd. Have made it twice in ten days and everybody thought it was great. Very easy to make.

beckster's picture

totally scrummy, the intensity of flavor +++

weeble's picture
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Good as part of a bbq

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