- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 ripe, vine-ripened tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 mixed sweet peppers, deseeded and sliced
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 garlic cloves, finely chopped
- pinch or two of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1-2 tsp sherry vinegar, to taste
- small handful basil, torn
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 12 chunky slices of baguette
- small bunch basil leaves, sliced
Heat the oil in a large pan and slowly cook the onion for 6-8 mins to soften.
Meanwhile, peel the tomatoes: using a sharp knife, make a cross on the top and bottom of the tomatoes. Pour boiling water into a bowl, and carefully lower the tomatoes into the water. Prepare another bowl of very cold water. After about 30 secs, drain the tomatoes, then plunge them into the cold water. The skins should now slip off easily. Cut into quarters, deseed and roughly chop.
Throw the peppers and garlic into the onion pan, give everything a good stir and cook, covered, over a low heat for 20 mins or so until the vegetables are really soft and sweet. Stir regularly so that they don’t catch on the bottom of the pan. Add the tomatoes, a pinch of sugar and cook, uncovered, for 5 mins more. Season and stir in the vinegar and the basil. Allow to cool to room temperature, stir through the basil and taste to check the flavours again. You may want to add a dash more vinegar, or a pinch more sugar, depending on how sweet your vegetables are. Spoon onto the baguette slices and serve.