1. |
Place the peppers skin side up, and the tomatoes, cut side up in a roasting tin. |
2. |
Drizzle with 2 teaspoons of olive oil, sprinkle with sugar and basil. |
3. |
Season and roast for 1 hour at 190 °C (375 °F). |
4. |
Meanwhile, gently cook the onion and garlic in remaining oil, cover for 15 minutes. |
5. |
Add contents of roasting tin and stock, cover and bring to the boil. |
6. |
Cool and puree. Season and serve either warm or chilled, sprinkle with basil. |
7. |
Note: based on a recipe that was served at Posh & Becks wedding breakfast. |