Mozzarella With Tomatoes - 2

Remove the pith and stalk from the yellow peppers and cut each pepper into four or five strips. Put a few drops of olive oil into an ovenproof dish, add the strips of pepper skin side down and sprinkle over some more oil.

Wash, trim and dry the cherry tomatoes. Put a tablespoonful or so of olive oil in an ovenproof pan, add the tomatoes and swirl around to coat with the oil.

Put both the peppers and tomatoes in the oven at 400°F/200°C/Reg6 for about twenty to twenty five minutes. Turn the tomatoes from time to time, and put the peppers skin up for the last five minutes. Take out the oven and put to one side  Picture    Picture  .

Meanwhile make a dressing by combining five tablespoonfuls of really good olive oil and one of wine vinegar with a fork, and adding a little salt to taste. Trim the stalks off the basil and chop. Cut the large tomatoes into thick slices, dress with some of the dressing and some basil  Picture  .

When the pepper pieces are cooler, put skin side down on a board, and use a sharp paring knife to remove the skin. Then cut into smallish pieces.

Compose the dish by putting a couple of the large tomato slices on to each serving plate. Put a mozzarella at one end and the cherry tomatoes at the other. Put a few pieces of yellow pepper in with the cherry tomatoes. Dribble a little dressing over the tomatoes and peppers and sprinkle over a little basil  Zoom  . Serve with some good bread.