For 4 people:

2 peppers, red or yellow
Sea salt
Freshly ground black pepper
20 cherry tomatoes
1 handful of fresh marjoram and basil
2 cloves of garlic, peeled and sliced
Extra virgin olive oil


Preheat the oven to 200°C / 400°F /gas 6.
Cut the peppers in half and remove the seeds.
Place in an oiled baking dish and lightly season with salt and pepper.
Prick the cherry tomatoes with a knife and place in boiling water for around 30-60 seconds until the skin can be easily and quickly pinched off.
(do not hesitate to run cold water over the tomatoes before peeling… lol)
Stuff in the herbs and sliced garlic.
Season.
Drizzle with olive oil.
Cook in the preheated oven for 15 minutes, lightly covered with tin-foil; then 30 minutes without.

 

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