KEY POINTS:
Serves 4
6 roma tomatoes
2 red capsicums
Extra virgin olive oil
3 garlic cloves
2 Tbs capers, rinsed
Sea salt and freshly ground black pepper
1 bay leaf
6 basil leaves
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. This is good as a salad, on Bruschetta or eaten with sourdough, Parma ham and cheese.