Adapted recipe from the book Yummy Supper by Erin Scott which i won in Magda's giveway - My little expat kitchen .
- 3 tomatoes
- 300gr cocktail tomatoes
- 250gr cherry tomatoes
- 1 yellow bell pepper
- 1 red bell pepper
- 1/2 cup fresh basil leaves
- 1/3 cup olive oil
- pumpkin seeds
- sour cream
Preheat oven to 200C.
Cut peppers in half and remove seeds.
Place tomatoes, peppers, basil leaves in a roasting pan.
Pour the olive oil over the veggies and season with 1-2 tsp salt and pepper.
Roast the veggies for 40 minutes.
Let them cook and puree them in a blender.
Garnish with pumpkin seeds, fresh basil and if you like add a Tbsp of sour cream.