Red Capsicum, Tomato And Goats' Cheese Gratin — Belinda Jeffery

Name: Red Capsicum, Tomato And Goats' Cheese Gratin — Belinda Jeffery
Ingredients: 4 large red capsicums (peppers); 1/3 cup (80ml) extra virgin olive oil; 2 large brown onions, halved and thinly sliced; 2 cloves garlic, halved and sliced paper-thin; Approx 700g medium-size ripe tomatoes; 2 tablespoons capers, rinsed and drained (the tiny salt-packed ones look best); 2 tablespoons thyme leaves; 2 heaped tablespoons finely chopped flat-leaf parsley; Sea salt and freshly ground black pepper, to taste; about 200g goat’s cheese marinated in olive oil and herbs; 70g coarse-ish fresh breadcrumbs, made from a good country-style or sourdough loaf; Thyme or parsley sprigs, optional

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Ingredients

4 large red capsicums (peppers)
1/3 cup (80ml) extra virgin olive oil
2 large brown onions, halved and thinly sliced
2 cloves garlic, halved and sliced paper-thin
Approx 700g medium-size ripe tomatoes
2 tablespoons capers, rinsed and drained (the tiny salt-packed ones look best)
2 tablespoons thyme leaves
2 heaped tablespoons finely chopped flat-leaf parsley
Sea salt and freshly ground black pepper, to taste
about 200g goat’s cheese marinated in olive oil and herbs
70g coarse-ish fresh breadcrumbs, made from a good country-style or sourdough loaf
Thyme or parsley sprigs, optional