Roasted pepper and tomato salad with a garlic and redcurrant dressing

Again, this is a Spanish themed salad - they seem to have the best salads from my point of view!  It's easy to make and tastes brilliant.  Go really easy on the garlic though, raw garlic is so strong it takes only a small amount to flavour the dressing.  If you add a handful of redcurrants, they are also really good crushed into the dressing to get the juice.

Ingredients
2 red peppers
8 cherry tomatoes - vine ripened if possible, even better if home grown!
1½ tablespoons olive oil
1 dessertspoon red wine vinegar
½ a small garlic clove, crushed (about 2mm cubed is more than enough)
A small handful of redcurrants (optional)
Salt and pepper to taste

Method
Heat the oven to 220°C, core and de-seed the peppers and cut into 1cm strip.  Place them on a baking tray and drizzle with the olive oil.  Put the tray into the oven and bake for 20-30 minutes until soft but not burnt.

 Meanwhile, cut the cherry tomatoes in half and put into a suitable sized serving dish.  You can also start making the dressing.  Add the wine vinegar, garlic, salt and pepper to a small bowl, next crush the redcurrants to get the juice.  If you don't mind getting stained hands to can crush them in your fist, but you can also use a fine sieve and the back of a dessertspoon or even a garlic crusher!

Once the peppers are cooked, drain them keeping the oil and add the peppers to the tomatoes.  Add some of the drained oil to the dressing, whisk the dressing with a balloon whisk, adjust to taste with oil, salt & pepper.  Pour the dressing over the peppers and tomatoes and serve.  You can have this as a warm or cold dish, whichever you prefer.