We found this recipe in the book "Cuisine Plaisir" by English chefs Terence and Vicki Conran, made it a little easier and it became one of the favorites in our Provençal cuisine.
This dish requires perfectly ripe and round tomatoes and peppers, in equal quantities.
- Tomatoes must be peeled and cut in half, peppers – removed from the seeds and also cut in half.
- We put the halves of the tomato in the halves of the peppers, oil them with olive oil, add the finely chopped garlic, sprinkle with cumin, black pepper from the mill and salt and place on a baking sheet in the oven heated to 180 degrees.
- We bake for 45-50 minutes and serve as a snack or main course in the summer heat when you don’t really want to eat. Usually, people ask for seconds.
The best companion to this dish is the Bandol rosé, for example, our neighbor – Gros Nore.
