Tomatoes & Peppers.
Summer in the UK usually brings an abundance of tomatoes, cucumbers and courgettes, but the recent hot weather has also brought peppers too! Whilst eating freshly grown produce raw in salads and sandwiches is fantastic, sometimes you can have too much of a good thing, and need a few ideas to switch things up!
My tomato plants at the allotment appeared to be behind everyone else’s and once again I thought it was my lack of watering, but no! I grow different varieties and they just needed a bit more time! My delicious Heirloom tomatoes are now ripening lovely and they taste absolutely amazing!
The Tomato & Pepper Recipe
This is such a simple recipe, there really is no recipe needed! Of course, you need tomatoes and peppers – any type of both are fine. Then a bit of seasoning, garlic and herbs and a splash of water.
Chop your peppers into bite size pieces, then add to a hot non-stick pan. Roughly chop your tomatoes, discarding the centre core, then add the tomatoes with their juice to the pan. Add a splash of water, then turn the heat down, cover and leave for 5 minutes.
Check for liquid content and add a bit more water if required, then add chopped garlic (or garlic granules), black pepper and your favourite herbs – Italian Mix works well, as does Oregano, Rosemary and Sage. Stir through, taste test the tomatoes and add salt if needed. Remove from the heat and serve.
What do I need?
This dish was created as a quick, tasty and easy way to use up an abundance of fresh produce. You can of course add extra vegetables to it – courgettes and marrow work well, as do aubergine, onion and mushrooms. However, then you are getting more towards a ratatouille and it will take a bit more time and effort.
If you need a few bits of equipment for cooking, here are a few useful items I would recommend for this recipe. The small print here is that I do receive a very small commission if you click and purchase through these links, but it just goes to a regular Amazon page and is at no additional cost to you! It all helps towards the running of this website! Thank you!
Serving
You can serve this with your favourite grain such as rice, bulghur or quinoa, use it as a jacket potato topping, or use it as a side for your dinner! It would work great alongside some sizzling marinated tofu or some veggie sausages. Of course, dishes like this are always great with homemade bread and Naan bread or even garlic bread would work great with this.
Storage
This will store for about three days in the fridge, or can be frozen for up to three months. If freezing, portion up, label and freeze. Depending which herbs you add, the flavours will intensify once stored in the fridge and if reheating (you can eat it cold) you may need to add a splash of water.
Sharing
I hope you use this recipe to make good use of any extra tomatoes and peppers you have! I love seeing your adaptions and interpretations of my recipes and I’d love to see your photos of this! What will you serve your dish with? Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Hello Laurena, we used up some of my father-in-law’s heirloom tomatoes last week by doing Italian style stuffed tomatoes (basically a breadcrumb mix with minced garlic, olive oil salt and pepper). I would’ve added lemon zest and parsley if we had it.
I also like to slow cook them on a low temperature until they become nice and jammy. I then tend to put it in jars, then in the freezer (I don’t do canning lol).
Ooo Eva, they sound absolutely delicious – I’ve not tried stuffing with breadcrumbs so I’ll give that a go. Yes, I’m with you on the jars and freezing – we might have picked a double batch this week and still more to get! Hope all is well with you all. x
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