Roasted Capsicums and Tomatoes

Roasted Capsicums and Tomatoes

When you get a chance to bulk purchase capsicums, roast them to lengthen their usage.

Roasting makes their taste intensified and sweeter. Once roasted bottle them with olive oil.

These are handy to use in sauces, salads, on top of pizzas, casseroles, soups,or just as a side dish.

1) Wash the capsicums 

2) Lay them on a baking tray lined with foil

3) Drizzle olive oil

4) Roast them in a preheated hot oven (200°C to 210°C)

5) Keep on turning them so all sides grill and the skin turns black and charred

6) Over the tray with a cloth or another foil for about 10/15 minutes so that the skins can be removed easily

7) Remove the skin, seeds and core and slice the capsicums to desired pieces

8) Store the capsicums sterilized bottles with olive oil

Roasted Bottled Capsicums

Roasted Capsicums

Roasted Tomatoes

Roasting tomatoes

1) Wash and slice them in half. Remove the seeds
2) Put them in a baking tray
3) Drizzle little olive oil and sprinkle dried oregano,(you can use dried basil, thyme or coriander) salt and  
   pepper
4) Roast the tomatoes in a 200°C oven for 15 minutes, then lower the heat to 180°C and cook them till the
    collapse to half their size( for another 10/15 minutes)
5) Switch off the oven and leave the oven door ajar to let them cool.
6) Store them in a dry flat box in the fridge after they have cooled completely

These store well for a week or a 10 days maximum.These are handy to use in sauces, salads, on top of pizzas, casseroles, soups,or just as a side dish.