Pic of Red pepper and cherry tomato dip

Red pepper and cherry tomato dip

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Salad dressings & dips

Red pepper and cherry tomato dip

Side Serves 4 35 min
We served this as a starter in the Travelling Field Kitchen alongside a beetroot dip and hummous with fresh bread and vegetable crudités. The colours are amazing.


  • 4 red peppers
  • 400g cherry tomatoes
  • 2 red onions, sliced
  • 6 garlic cloves
  • dash balsamic vinegar
  • pinch brown sugar
  • handful fresh basil
  • 2 tbsp mascarpone
  • salt and pepper


Prep time: 5 min
Cooking time: 30 min
  • Step 1

    Roast the peppers (whole), tomatoes, onions and garlic with a dash of balsamic vinegar, sugar, salt and pepper in the oven at 200°C until the peppers begin to blister.
  • Step 2

    Keeping the peppers whole makes them easier to peel later on.Cover with clingfilm and cool. Skin and de-seed the peppers.
  • Step 3

    Blend all of the mixture in a food processor adding extra salt, pepper, sugar and vinegar to taste. Pulse in the basil and mascarpone to finish.

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