Tomato and Bell Pepper Pate Recipe

Ingredients

Serve 4

• 1 3/4 lb/800 gripe tomatoes

• 2 tbsp extra-virgin olive oil

• 2 large red bell peppers

• 2 eggs + 3 egg yolks

• 6 leaves fresh basil

• salt and freshly ground black pepper to taste

Method:

1. Blanch the tomatoes in a large pan of boiling water for 1 minute. Drain and slip off the skins. Chop coarsely.

2. Cook the tomatoes in the oil in a large frying pan over medium heat for 10 minutes.

3. Turn on the broiler (grill) and broil the bell peppers, turning them often, until the skin blackens, about 15 minutes. Let cool slightly and peel away the blackened skin.

4. Cut the bell peppers in half lengthwise and discard the stalks, seeds, and pulpy inner core. Rinse under cold running water to remove any remaining burnt skin and dry with paper towels.

5. Preheat the oven to 350°F/180°C/gas 4. Oil a loaf pan.

6. Chop the tomatoes and bell peppers in a food processor with the eggs and egg yolks, basil, salt, and pepper.

7. Pour the mixture into the loaf pan. Bake for 30-40 minutes, or until firm. Set aside to cool. Refrigerate for at least 4 hours before serving.