These beauties are simplicity itself. They are my nod to the ’90s when Delia Smith made these a regular dinner party starter along with the, then unusual, baked goats cheese. Sometimes its easy to dismiss things that have gone out of fashion but these are still delicious and a gorgeous way of using all that is plentiful and delicious just now.
I’m not giving a full recipe here as they really don’t need it…
Cut a red pepper in half lengthwise (keep the green stem on but scoop out the seeds).
Put it in an ovenproof dish (like a lasagna dish), wedged next to its brother so it doesn’t wobble around.
Fill pepper with whole cherry tomatoes, a couple of slices of garlic, basil leaves, sea salt and black pepper, and around a teaspoon of olive oil in each pepper. try to tuck the basil under the tomatoes so it softens in the juice they release.
Bake at 200c/400f for 30-40 mins until they soften and start to brown. The tomatoes will pop and the basil will crisp slightly.
Serve warm with good crusty bread to mop up the tomato and basil juices. Or serve them as a side with grilled fish or meat. You could get all retro and serve with some crumbled goats cheese. Leftovers are great chopped into salads, squished onto crostini or into sandwiches or chopped into pasta.