2 lb red peppers
3 large cloves garlic
1 large beafsteak tomato
Coarse sea salt
4 tbsps extra virgin olive oil
1 tsp sherry vinegar
1 sprig parsley
Instructions...
1) Preheat oven to Gas 6 (200 C). Place the peppers, garlic
and tomato in a roasting tin and bake for 15 mins.
Remove the tomato and garlic from the oven, turn over
the peppers and bake for 15 mins more.
2) Skin, deseed aand chop the tomato, reserving the juice.
Peel the garlic. Skin, deseed and slice the peppers
reserving the juice. Arrange the pepper slices in a
serving dish.
3) Use a mortar and pestle to pound the garlic and tomato
with some salt. Add the oil, sherry vinegar, tomato and
pepper juices and mix well.
4) Pour the dressing over the peppers and garnish with
parsley.
