Red Peppers with Tomatoes from Sud de France by Caroline Conran
Cooked in this way the peppers transform themselves and become mellow and sweet, losing any hint of harsh or coarse flavours. This fundamental Languedoc dish is useful in so many ways – it can be...
Ingredients
- 6-8 leaves of basil, cut into strips
- 4 red or red and yellow peppers
- salt, pepper
- 1 bay leaf
- 4 cloves garlic, peeled and sliced
- 700 g tomatoes, skinned and de-seeded;
- 2 onions, chopped
- 4 tbsp olive oil
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