Instead of throwing away juicy tomatoes and peppers when they get a bit squidgy, take 15 minutes and try this easy recipe - perfect for elevating even the most ordinary of sandwiches!
Ingredients
- 6 tomatoes
- 1 red pepper
- 1 head of garlic
- 3 sprig of fresh rosemary
- 0.5 a baguette of stale bread
- salt
- pepper
- 2 to 3 tablespoons of olive oil
- to serve
- baguettes
- mayonnaise
- leftover roast chicken
Method
- Pre-heat your oven to 180c/160c fan/Gas Mark 4.
- Slice your tomatoes in half and arrange in a roasting dish. Slice and de-seed the red pepper in half and then quarter. Slice the head of garlic in half and place the root half in among the tomatoes. Scatter the loose unpeeled garlic cloves and rosemary around the tomatoes.
- Put the bread in your food processor and blitz. Scatter the breadcrumbs on top of the tomatoes and red pepper. Add a good a pinch of salt and pepper. Finally, drizzle the lot with the olive oil, making sure the breadcrumbs get a good coating of oil.
- Roast in the oven for 35 to 45 minutes, until the breadcrumbs are golden and the tomatoes are oozing with loveliness.
- Spread mayo on a baguette with leftover roast chicken. Add a spoonful of the roast tomatoes and red peppers.
- Eat!
Recipe courtesy of Folláin
