Roasted Tomatoes And Peppers Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
• Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
• Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
• Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

Steps:

• Preheat oven to 375°F (190°C).
• Wash potatoes.
• Halve or quarter larger potatoes.
• Cut onion into eight pieces.
• Cut peppers into one-inch pieces.
• Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
• Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.

Steps:

• 1. Preheat the oven to 425°F. Arrange the peppers, cut-side up, on an oiled baking dish to fit. Brush the peppers with some oil.
• 2. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow-pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle the peppers evenly with the capers, thyme, salt and pepper. Drizzle with the remaining olive oil. Bake for 35 minutes. Cool the peppers to room temperature.
• 3. To serve, arrange the peppers on a platter in alternating colors.

Steps:

• Put the peppers in a medium roasting tray (or an ovenproof frying pan will do) and splash with 2 tbsp of the oil. Season generously, then roast with the chicken at 200C/fan 180C/gas 6 for about 20 mins, until softened a little. Sit the bunches of tomatoes among the peppers, scatter the cumin over everything, then drizzle with the rest of the oil.
• Season again, then roast for about 10 mins until the tomato skins have split. Toss the olives through just before serving. Can be made up to a day ahead and served cold, or reheated in a hot oven for 5 mins.

Steps:

• Place tomatoes and peppers, cut side down, in a 15x10x1-in. baking pan. Bake at 425° for 20 minutes. Turn tomatoes and peppers; bake 10-15 minutes longer or until skins are blistered and blackened., Immediately place peppers and tomatoes in a large bowl; cover and let stand for 10 minutes. Peel off and discard skins; coarsely chop tomatoes and peppers., In a large saucepan, saute onions in oil until tender. Add the garlic, cumin and coriander; saute 1 minute longer. Add the broth, tomatoes and peppers. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Stir in the bread, vinegar, salt and pepper; heat through. Sprinkle servings with cheese.