• Serves 6 people

  • 3 red capsicum
  • For drizzling: olive oil
  • 650 gm mixed baby tomatoes, large ones quartered, smaller ones halved
  • 2 oxheart tomatoes, coarsely chopped
  • ½ tsp caster sugar
  • 300 gm day-old sourdough bread, coarsely torn
  • 100 ml extra-virgin olive oil
  • 60 ml (¼ cup) aged red wine vinegar
  • ½ small Spanish onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 2/3 cup (loosely packed) small basil leaves
01   Preheat oven to 200C. Place capsicum in a roasting pan, drizzle with a little olive oil and roast, turning occasionally, until browned and skin blisters (20-25 minutes). Transfer to a bowl, cover with plastic wrap and stand to steam (20 minutes). Peel and tear into coarse pieces (discard skin and cores) and set aside.
02   Meanwhile, combine tomatoes and sugar in a large bowl, season to taste and stand until juicy (25-30 minutes). Add bread, extra-virgin olive oil, vinegar, onion and garlic. Toss to combine and stand for 30 minutes. Add roast capsicum and basil, toss to combine, adjust seasoning to taste and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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