Baked Peppers for a Summer Lunch

Preheat the oven to 400F (200C).

Cut the peppers in half lengthwise and discard the seeds and white core.

Put the halved peppers, cut side up, in a roasting pan or baking dish.

Cut the tomatoes into halves or quarters, depending on their size, and season with salt and black pepper.

Divide between the peppers.

Pour a little olive oil into each pepper and bake until the tomatoes and peppers are lusciously soft, about forty-five minutes to an hour.

Blitz the basil leaves and about 1/3 cup (70ml) olive oil in a blender (sometimes I use a pestle and mortar), then pour into the peppers.

The basil dressing will mingle with the warm tomato juices.