Two Tomato Dish with Red Peppers (serves 4)
Roasting the cherry tomatoes is the only real cooking needed. The other ingredients – roasted red peppers in garlic and oil and sun-dried tomatoes – come from jars. This recipe can be served hot or cold and makes a fully-flavored side dish or you can serve it under fish. I think you could also add black olives.
So this idea of mine is not so much a recipe as a suggestion of ingredients which combine to make something tasty – it is the sun-dried tomatoes that really boost the taste.
Roast 1 dry pint of cherry tomatoes tossed in seasoned olive oil until the skins are slightly blackened and bursting.
Remove from oven and add some chopped, drained sun-dried tomatoes and some red peppers marinated in oil and garlic and cut into strips.
Combine all together and serve warm (could put back into oven for a short time) or leave to cool.