Roasted pepper and tomato dip

Recipes

Roasted pepper and tomato dip

Roasted pepper and tomato dip

1 medium red capsicum, seeded and quartered

5 medium tomatoes, seeded and quartered

5-6 garlic cloves

Salt to taste

2 teaspoons sugar

2 tablespoons lemon juice

Fresh parsley sprig, for garnishing

Preheat an oven to 180°C/350°F/Gas Mark 4.

Arrange the red capsicum and tomato quarters along with the garlic in a baking tray. Sprinkle salt over them.

Roast in the oven for twenty to twenty-five minutes. Remove from the oven and cool.

Peel the capsicum, tomatoes and garlic and chop finely.

Heat a non-stick pan and roast the garlic for a minute. Add the capsicum and tomatoes and cook for two minutes.

Add the salt and sugar. Mix well. Cook for another two minutes and stir in the lemon juice. Mix again.

 

Serve garnished with a sprig of parsley. 



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