Page title and description
Salad dressings & dips
Red pepper and cherry tomato dip
We served this as a starter in the Travelling Field Kitchen alongside a beetroot dip and hummous with fresh bread and vegetable crudités. The colours are amazing.
Ingredients
- 4 red peppers
- 400g cherry tomatoes
- 2 red onions, sliced
- 6 garlic cloves
- dash balsamic vinegar
- pinch brown sugar
- handful fresh basil
- 2 tbsp mascarpone
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
30 min
PT30M
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Step 1
Roast the peppers (whole), tomatoes, onions and garlic with a dash of balsamic vinegar, sugar, salt and pepper in the oven at 200°C until the peppers begin to blister.
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Step 2
Keeping the peppers whole makes them easier to peel later on.Cover with clingfilm and cool. Skin and de-seed the peppers.
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Step 3
Blend all of the mixture in a food processor adding extra salt, pepper, sugar and vinegar to taste. Pulse in the basil and mascarpone to finish.