Go Back

Samina Patel
Course Appetizer


  • 5 medium sized tomatoes
  • 1 large red pepper
  • 4 – 5 large garlic cloves
  • 5 – 6 black peppercorns
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon honey
  • 1 heaped teaspoon cayenne pepper
  • 1 vegetable stock cube dissolved in 500 mls of water OR 500 mls of fresh vegetable stock
  • 100 mls fresh cream
  • 7 – 8 basil leaves chopped


  • Preheat oven to 200 degrees Celsius. Line a baking tray with parchment paper.
  • Cut tomatoes and red peppers into thick chunks and roast in the oven for 40 minutes.
  • Once done, put them in the blender along with the garlic, peppercorns, olive oil, salt, honey and cayenne pepper.
  • Add a little stock to the blender to make a smooth paste.
  • Pour it into a saucepan, add the rest of the stock and on high heat bring it to a boil.
  • Once boiling, lower the heat to a simmer and add the cream and chopped basil.
  • Cook for 25 minutes on medium low heat and serve hot either plain or with a cheese toastie.
  • Drizzle some olive oil and cream before serving.