Mediterranean recipe for 4 people, takes only 10 mins; recipe has red pepper, anchovy, tomato, garlic clove, rosemary and olive oil.
Roasted peppers with tomatoes & anchovies
Course: Mediterranean
Servings
4
servings
Prep time
10 mins
Ingredients
- Red Pepper: 4 red peppers, halved and deseeded
- Garlic Clove: 2 garlic cloves, thinly sliced
- Anchovy: 50g can anchovy in oil, drained
- Olive Oil: 2 tbsp olive oil
- Tomato: 8 smallish tomatoes, halved
- Rosemary: 2 rosemary sprigs
Directions
- Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
- Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.
