1 large red pepper, quartered, cored and deseeded
500 g (1 lb) plum tomatoes, halved
4 large garlic cloves, unpeeled
leaves from 2-3 thyme sprigs
1 teaspoon granular sweetener
1 tablespoon virgin olive oil
8 slices of French bread, 175 g (6 oz) in total
8 pitted black olives in brine, drained
salt and pepper


1.Preheat the slow cooker if necessary. Arrange the pepper pieces, skin side down, in the base of the slow cooker pot, arrange the tomatoes on top, then tuck the garlic cloves in among them.
2. Scatter the thyme leaves on top, reserving a little to garnish. Sprinkle with the sweetener and drizzle with the oil.
3.Season to taste, cover and cook on high for 3-5 hours until the vegetables are tender but the tomatoes still hold their shape.
4.Lift the vegetables out of the slow cooker pot with a slotted
5.Peel the skins off the peppers, tomatoes and garlic, then roughly chop the vegetables and toss together.
6.Adjust the seasoning if necessary. Toast the bread on both sides, arrange on a serving the tomato mixture on top.
7. Arrange plate, then spoon the olives and reserved thyme on the bruschetta and serve as a light lunch or starter.
8.FOR QUICK TOMATO & PEPPER PIZZAS, follow the pepper mixture, recipe above to cook the tomato and then spoon on to 2 halved and toasted ciabatta rolls.
9.Sprinkle with 50 g (2 oz) grated reduced-fat Cheddar cheese and place under a preheated hot grill to melt the cheese. Serve with salad.

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