Baked Peppers for a Summer Lunch Recipe
My version of classic Italian baked peppers, but without the anchovies and with a last-minute stirring in of basil. There are some gorgeous flavors here, especially when the tomato juices mingle with the basil oil.
- 4 large peppers
- 12-16 small or cherry tomatoes
- Olive oil
- A couple handfuls of basil leaves
Preheat the oven to 400 degrees. Cut the peppers in half lengthwise and discard the seeds and white core. Put the halved peppers, cut side up, in a roasting pan or baking dish. Cut the tomatoes into halves or quarters, depending on their size, and season with salt and black pepper. Divide between the peppers. Pour a little olive oil into each pepper and bake until the tomatoes and peppers are lusciously soft, about forty-five minutes to an hour.
Blitz the basil leaves and about 1/3 cup olive oil in a blender (sometimes I use a pestle and mortar), then pour into the peppers. The basil dressing will mingle with the warm tomato juices.