Slow-cooked tomatoes with peppers and capers

Babiche Martens

Ingredients

2	Red capsicums
6	Roma tomatoes
1	Extra virgin olive oil
3 cloves	Garlic
2 Tbsp	Capers, (rinsed)
1	Sea salt and cracked black pepper, (to season) (Main)
6	Basil leaves

Directions

1. Preheat oven to 140C. Blanch the tomatoes, de-seed and cut into large slices.
2. Blacken the skins of the capsicums then put into a paper bag or a bowl covered with plastic wrap to steam for 5 minutes. Peel, seed and slice.
3. Oil an ovenproof dish with extra virgin olive oil, add the tomatoes, capsicums, sliced garlic and capers. Season, then add the bay and basil.
4. Cover with foil and bake for an hour then remove the foil and continue baking for another hour.
5. This is good as a salad, on bruschetta or eaten with sourdough, parma ham and cheese.