AT A GLANCE
|01||Preheat oven to 250C. Combine bella rossos and 1½ tbsp oil in a roasting pan and roast, turning occasionally, until golden (25-30 minutes). Remove from pan, transfer to a heatproof bowl, cover with plastic wrap and stand until soft (15-20 minutes). Peel, discarding juice and skin. Add to jars with rosemary and garlic, top with remaining oil (you may need extra to cover), seal jars and refrigerate. Peperoni will keep refrigerated for 1-2 weeks after opening.|
Note Bella rossos are baby capsicums, available from select greengrocers. You can substitute 10 large red capsicums.