bruschetta of tomatoes and peppers

bruschetta con pomodori e peperoni

for 6

12 ripe medium tomatoes

3 large ripe red peppers, washed

Maldon salt and freshly ground black pepper

extra virgin olive oil

aged balsamic vinegar

6 garlic cloves, peeled

3 tablespoons fresh purple basil leaves, torn

6 slices sourdough bread, about 1.5 cm thick

Preheat the oven to 200°C/400°F/Gas 6.

Cut the peppers in half and then each half into thirds. Remove the seeds and any thick fibres from the inside. Place in an ovenproof dish, season generously with salt and pepper, then roast in the preheated oven for 15 minutes. Drizzle extra virgin olive oil over each piece, then dribble with balsamic vinegar. Return to the oven and roast for a further 15 minutes until the skin is crisp at the edges and the peppers are soft.

In a separate small roasting tray, place the tomatoes and 5 garlic cloves. Pour over a little extra virgin olive oil and 2 teaspoons balsamic vinegar. Roast in the oven until the flesh is soft and the skin has burst, about 10 minutes. Turn the tomatoes over in their juices. Mix the tomatoes, their juices and the garlic with the peppers and their juices, then add the basil and 1 further tablespoon of balsamic vinegar. Season with salt and pepper.

Toast the bread on both sides, then rub lightly on one side only with the remaining garlic. Drizzle with extra virgin olive oil and spoon on the tomato and pepper mixture.