Baked Peppers with Cherry Tomatoes
You will need
- For four servings:
- - 2 sweet red or yellow bell peppers;
- - 16 cherry tomatoes;
- - a bunch of basil;
- - 3 cloves of garlic;
- - 1 tbsp. spoon of balsamic vinegar;
- - 1 tsp of dried marjoram;
- - olive oil, salt.
Rinse the cherry tomatoes, dry, pierce with a toothpick in several places, lower for 30 seconds in boiling water. Throw the tomatoes in a colander, pour over cold water, remove the skin from them.
Rinse the bell peppers, cut them in half, remove the core. Put the baking sheet with butter, place the peppers on it with the cut up, sprinkle with pepper and salt.
Rinse the greens, chop. Peel the garlic cloves, cut them into very thin slices.
Put peeled tomatoes in peppers, sprinkle with garlic and greens. Sprinkle with olive oil and balsamic vinegar. Cover with foil, bake for 15 minutes at 200 degrees. After that, reduce the temperature to 160-180 degrees, remove the foil from the peppers, cook in the oven for another 10 minutes.
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