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Baked peppers and tomatoes

June 15, 2009

This is absolutely delicious served as a starter with hot crusty bread. If you time it all right (and your oven is big enough) you can bake the bread at the same time, so you save on energy.

2 red pepper and 2 yellow peppers, de-seeded and cut into strips

1 red onion, sliced

2 garlic cloves, halved

6 fresh large ripe tomatoes, quatered

50g black olives

1 tablespoon brown sugar

3 tablespoons Pineau des Charantes

3-4 sprigs fresh rosemary

2 tablespoons olive oil


Preheat the oven to 200c. Place the peppers, onion, garlic, tomatoes and olives in a large roasting dish. Sprinkle over the sugar and pour over the Pineau (while you are at it have a small glass)

Season well (we like to use paprika and black pepper, and a little salt). Cover with foil and bake for 45 minutes.

Remove the foil and stir the vegetables well, before adding the rosemary and drizzling the olive oil over the mixture. Return to the oven for 30 minutes, until the vegetables are tender.

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