Roasted Capsicums

Description: These roasted capsicums (red peppers) are very versatile - can be a side dish for meats or fish, or indeed a vegetarian meal with the addition of boiled eggs

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Recipe Image

10mins

25mins

ingredients

Fresh

4 red capsicum
3 clv garlic

Pantry

Olive oil
250g tinned peeled tomatoes
1ts cumin seeds
Sea salt
Black pepper

method

1 Roast capsicum under the grill in the oven, or on a barbeque until skins are blackened. Remove from heat and sweat in a paper or plastic bag till cool enough to handle. Remove skins and cut into thin (approx 1cm) strips lengthways.
2 Heat a frying pan and add 2Tb olive oil and the tinned tomatoes. Cook over medium heat for 3-4 minutes and add the roasted capsicum pieces. Reduce heat and simmer for 5 minutes.
3 Meantime, crush the peeled garlic cloves with the cumin seeds to a paste. Add 2ts cold water and mix together. Add this to the capsicum and tomato mix and season well with sea salt and pepper to taste. Continue to simmer for a further 5 minutes and add another 2Tb olive oil. Bring back to the boil and cook till any excess moisture has evaporated (3-5 minutes).
4 Serve hot or at room temperature with grilled meats/fish or sliced hard boiled eggs