Roasted peppers with tomatoes & anchovies

Recipe uploaded by

Jane Hornby

3 ratings

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, salt 1.44 g

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• Marianne

  23 August 2009

  Marianne rated and commented on this recipe

  

  This is soooo good., and very easy - just roast in 2 stages, and leave it until you need it. I paired it with a dish of cod & watercress by Rick Stein in a much older GF, and they were perfect for a hot & relaxed summer evening with friends.

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• how

  18 September 2009

  how rated and commented on this recipe

  

  I've been making these for years, or a very similar version (uses basil) from Delia Smith's summer collection recipe book. Even simpler though as everything goes in the oven in one go - I'm not sure that the peppers need go be cooked on their own to begin with - maybe I'll give it a go for comparison. I great starter, veggie main, or as part of a buffet style meal. I've rated it 4 based on roasted red peppers are always delicious!!

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• Crazy Canuck

  20 September 2009

  Crazy Canuck rated and commented on this recipe

  

  I made this the other night and it was great. It was also great the next day as leftovers because the flavours developed even more overnight. It was well paired with the foccacia; and I also made baked parmesan courgettes from Olive magazine, June 2007. These went well together (and I had courgettes to use up from our vegetable garden). Give it a try, it's worth it--the anchovies add flavour, but are not overpowering.

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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 min 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, salt 1.44 g

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