Roasted peppers with tomatoes & anchovies

Recipe uploaded by

Jane Hornby

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Recipe by Jane Hornby

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1. 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.
2. 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.

Make ahead

The best roasted peppers are always those left to sit in their own juices for a good while - overnight even - until the flesh gives in completely and the flavours mellow together

162 kcalories, protein 4g, carbohydrate 13g, fat 11 g, saturated fat 1g, fibre 3g, sugar 12g, salt 1.44 g

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Ingredients

• 4 red peppers , halved and deseeded
• 50g can anchovies in oil, drained
• 8 smallish tomatoes , halved
• 2 garlic cloves , thinly sliced
• 2 rosemary sprigs
• 2 tbsp olive oil

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 1 hr 10 mins

Ingredients

• 4 red peppers , halved and deseeded
• 50g can anchovies in oil, drained
• 8 smallish tomatoes , halved
• 2 garlic cloves , thinly sliced
• 2 rosemary sprigs
• 2 tbsp olive oil

162 kcalories, protein 4g, carbohydrate 13g, fat 11 g, saturated fat 1g, fibre 3g, sugar 12g, salt 1.44 g

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