Riverford Wicked Leeks
Red pepper and cherry tomato dip recipe image

Print Red pepper and cherry tomato dip

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 & pepper


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