- 350 g Woolworths roasting vine tomatoes
- Olive oil, to moisten
- Sea salt, to taste
- 4 tricolore peppers
- 8 basil leaves
- 200 g black olives, drained and smashed
- 70 g Serrano ham
- 225 g Woolworths smoked chorizo sarta, sliced
- 150 g Manchego cheese
- Crusty bread, for serving
Preheat the oven to 220°C. Place the tomatoes on a baking tray, moisten with olive oil and season with salt. Roast for 20 minutes, or until starting to catch.
Halve the peppers lengthways, core and seed. Place on a baking tray and top each half with a basil leaf, garlic clove and some olives. Moisten with olive oil. Bake at 190°C for 30 minutes, or until very tender and starting to catch.
To assemble, arrange the meat on the platter. Add the thinly sliced cheese, tomatoes and peppers. Serve with crusty bread and olive oil.