Preserved Red Peppers:
It’s time for the next round in the red pepper relay! If you don’t know what I’m talking about, well, I got a bit carried away recently with a great deal on red peppers and ended up buying 10 kilos of them. The good news is not only that I got a bargain, but lots of new recipes. I’ve been consulting cookbooks, friends and letting my imagination run around with this ingredient and have come up with some really tasty ideas.
In the past, I’ve bought countless jars of preserved red peppers, but have always been disappointed. There was something about the flavour that jarred with me – I think maybe it’s to do with vinegar levels, of which there is none in this recipe. Here, I’ve concentrated on bringing out the sweetness of the pepper and I reckon I’ve succeeded. This simple recipe has hit the right note for me. The sun dried tomatoes add a depth and a bit of zing whilst the garlic pushes flavour from behind the scenes.
They’ve become unmissable, I’ve been adding them to sauces, salads, pastas, and am going absolutely crazy for them over goat’s cheese. When I made the peppers I have to admit to thinking maybe I’d made too much, but, now down to my last half jar I’ve hidden it in the cupboard to keep them to myself.
Preparation Time: 20 minutes
Cooling Time: 20 minutes
Cooking Time: 20 minutes
You’ll need some sterilised jars for this recipe.
8 x red peppers, seeds and stalk removed and cut length ways into thirds or quarters depending on the size.
8 to 10 large garlic cloves sliced thinly
150gr / 5.3 oz sundried tomatoes (in oil) chopped finely
3 x tbsps of olive oil to cook the peppers
Around 500ml / 1pt. US / 0.8pt. UK olive oil cover the peppers in their jars – the amount will depend on the size of the jars and how densely you pack your peppers.
- Heat your oven to 200°C / 400°F.
- Place the peppers in a roasting tray, skin side down then put one or two slices of garlic on each and about half a teaspoon of sundried tomato. Drizzle over the 3 tablespoons of olive oil and put in the oven to roast for about 20 minutes or until they are soft and have taken some colour here and there. Be careful not to burn the garlic, you can place the tomato on top to protect it.
- Remove the peppers from the oven and sprinkle with some salt, allow to cool and layer them in your jars. Cover the peppers with oil and seal.
Tips and Variations
- Serve as tapas or antipasto. Or, as a topping for bruschetta and I really like to chop them roughly and sprinkle over salads.
- You can add the peppers to soups and sauces.
- The peppers will keep for quite some time, certainly a couple of months. I prefer to store them outside the fridge as the cold makes the olive oil solid.