Red Peppers with Tomatoes

Poivrons a la tomate

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Cooked in this way the peppers transform themselves and become mellow and sweet, losing any hint of harsh or coarse flavours. This fundamental Languedoc dish is useful in so many ways – it can be served hot to accompany roast lamb or grilled or roasted sea-bass or any other fish, or cold with cold chicken, or as a starter with slices of jambon cru. It also makes a good light lunch when served hot with fried slices of chorizo or black pudding, or with fried eggs.


  • 4 red or red and yellow peppers
  • 4 tbsp olive oil
  • 2 onions, chopped
  • 4 cloves garlic, peeled and sliced
  • 1 bay leaf
  • 700 g tomatoes, skinned and de-seeded;
  • 6-8 leaves of basil, cut into strips
  • salt, pepper


    Heat the oven to 220°C. Roast the peppers for 15 minutes or until the skins bubble and blister, turning black in places. Remove carefully (hot juices can spill out from inside the vegetable) and put in a plastic bag or a folded cloth to steam. When cool, skin and remove the cores and seeds. Cut into strips.

    Heat the olive oil and sweat the onions gently with a pinch of salt until tender and transparent. The onions should be almost caramelized but not burnt. Add the garlic and the bay leaf and cook a few minutes more. Add the peppers and tomatoes, season and cook, stirring, for 20–25 minutes. Scatter with the strips of basil.