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Slow-cooked summer blush
- 15 red peppers , quartered and deseeded
- 15 ripe plum tomatoes , quartered
- 2 heads of garlic , broken down into individual unpeeled cloves
- 6 tbsp extra-virgin olive oil
- 1 tbsp golden caster sugar
- 3 tbsp red wine vinegar
- handful thyme sprigs
- 3 handfuls basil leaves , roughly torn
Directions:View on BBC Good Food
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