My version of classic Italian baked peppers, but without the anchovies and with a last-minute stirring in of basil. There are some gorgeous flavors here, especially when the tomato juices mingle with the basil oil.

　　

Ingredients

enough for 4

　　large peppers – 4

　　small or cherry tomatoes – 12 to 16

　　olive oil

　　basil leaves – a couple of handfuls

　　

Step 1

Preheat the oven to 400°F (200°C). Cut the peppers in half lengthwise and discard the seeds and white core. Put the halved peppers, cut side up, in a roasting pan or baking dish. Cut the tomatoes into halves or quarters, depending on their size, and season with salt and black pepper. Divide between the peppers. Pour a little olive oil into each pepper and bake until the tomatoes and peppers are lusciously soft, about forty-five minutes to an hour.

　　

Step 2

Blitz the basil leaves and about 1/3 cup (70ml) olive oil in a blender (sometimes I use a pestle and mortar), then pour into the peppers. The basil dressing will mingle with the warm tomato juices.

　　Tender