Roasted tomato and red pepper purée

Roasted tomato and red pepper purée

A Year In My Kitchen

This delicious purée has a wonderful rustic quality. It sits happily on the mezze plate, but would also be lovely served with grilled firm-fleshed white fish or chicken.


Quantity Ingredient
4 red peppers
2 red onions, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
6 plum tomatoes, roughly chopped
2 red chillies, sliced
bunch coriander, washed
1 tablespoon see method for ingredients
1 tablespoon dried mint
1 tablespoon extra virgin olive oil
1 tablespoon good quality balsamic vinegar
sea salt
freshly ground black pepper
125ml plain yoghurt
1/2 bunch mint, leaves only


  1. Preheat the oven to 100°C. Halve, core and deseed the red peppers, making sure you remove all the white pith and membrane. Put the peppers into a roasting pan with the red onions, garlic, tomatoes and chillies.
  2. Separate the coriander leaves and set aside; finely chop the roots and stems and scatter over the vegetables. Sprinkle with the spice mix and dried mint, then drizzle over the extra virgin olive oil and balsamic vinegar. Season with salt and pepper and toss to mix. Slow-roast in the oven for 40 minutes, stirring occasionally, or until the red peppers are soft and slightly caramelised.
  3. Remove from the oven and allow to cool to room temperature, then whiz in a blender with the yoghurt, mint and coriander leaves until smooth. Taste the purée and adjust the seasoning – it will almost certainly need more salt.


  • Balsamic vinegar is a particularly special ingredient. I don’t mean the cheap imposter found in most supermarkets and delicatessens, but true balsamic vinegar made from a saba base and aged for at least 12 years. This fine product is soft and sweet, viscous in texture, with no hint of acidity. It may be very expensive, but it is worth every penny – 3 or 4 drops is all that you need to take a dish to a different level.
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