- Course
- Lunch
- Cuisine
- British
- Diet
- Vegetarian
- Prep
- 5 mins
- Cook
- 20 mins
- Total
- 25 mins
- Serves
Ingredients
Ingredients for 10 servings
- 4 Red Peppers
- 1.5kg Tomatoes
- 1 Onion
- 5 Garlic Cloves, diced
- 5g Thyme
- 5g Rosemary
- 1.5l Vegetable Stock
- 200g Sourdough, diced
- 20g Pesto
- 10g Butter
- Salt & Pepper
Method
- 1Quarter the tomatoes and pepper and add to a tray with a splash of oil. Season with salt and pepper and add the herbs. Mix well and roast at 210c for 20 minutes.
- 2Add onions and garlic to a pan with oil and cook on a low heat until translucent.
- 3Once cooked, add the tomato mix to the pan followed by vegetable stock and cook for 5 minutes on a medium heat.
