This puree is so simple to make and is delicious! I served it with roasted fish with toasted hazelnuts then had it 2 days later with shredded chicken breast, wilted spinach and crumbled feta as a hearty soup. It’s also excellent as a dip with bread.
Ingredients (Makes about 4 servings)
- 4 large vine ripened tomatoes, halved lengthways
- 2 large red peppers, seeded and cut into quarters
- 1 small whole head of garlic, top removed
- Very good quality extra virgin olive oil
- Sea salt and pepper
- Sheep feta, to taste
Preheat the oven to 350F. Arrange sliced tomatoes and peppers on a lined baking tray or dish. Place the head of garlic with the top removed in the centre of the dish. Drizzle a generous amount of olive oil over the vegetables, making sure to pour some over the exposed garlic cloves. Season with a generous amount of salt and pepper then place in the oven to roast for approximately 45 minutes, until tomatoes and peppers and browning and bubbling.
Remove from oven and place head of garlic to the side. Scoop entire contents, including pepper skin (does not matter if its a bit charred in spots) and place in a blender or food processor. Add in about 3 of the cooked garlic cloves and blend into a smooth pulp. Add some crumbled feat and extra pepper and blend again until smooth.
This tastes even better over the next few days so is great to make in advance and store in the refrigerator.