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Roasted Red Romano Peppers with Tomato, Basil and Garlic

  • 8 Red Romano pepper (you can use regular peppers too)
  • 1 large tomato
  • 4 sprigs basil leaves
  • 2 cloves garlic
  • 75ml Extra Virgin Olive Oil
  • Sea Salt and fresh milled black pepper
  1. Wash and trim the tops from the red pepper. I like to trim a little extra off and plant the cut tops with seeds into soil. Cut the peppers in half lengthways and arrange in a roasting tray. Wash and cut the tomato into 1cm sized pieces and equally distribute into the red pepper ‘boats’.
  2. Peel and thinly slice the garlic, chop the basil and add both to the peppers. Season with salt and pepper and drizzle over the olive oil.
  3. Roast in a hot oven for 25 minutes, making sure to get the peppers to colour nicely, this gives a lovely caramel note to the flavour of the dish. These peppers make a great dish for anti pasti or perfect with a green salad.

For the planting of the pepper tops, loosen the seeds slightly in their cup and place into a hole dug into soil. I put my soil in old compostable mushroom containers. Keep the container indoors while the cold nights still roll in, but then place the peppers on a sunny windowsill during the day. Keep them lightly watered. My peppers usually take 3 weeks to germinate and begin to show through the soil. Let them continue to get strong and tall before placing out in a more robust growing environment. Peppers like sunshine and you’ll need insect pollinators to get the flowers to become red peppers.