Name: Roasted peppers with tomatoes & anchovies
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 red peppers halved and deseeded; 50g can anchovy in oil, drained; 8 smallish tomatoes halved; 2 garlic cloves thinly sliced; 2 rosemary sprigs; 2 tbsp olive oil

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Roasted peppers with tomatoes & anchovies

Roasted peppers with tomatoes & anchovies

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr and 10 mins

A star rating of 4.8 out of 5.37 ratingsRate

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This vibrant dish has all the flavours of the Mediterranean for holiday dining at home

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Red onion & rosemary focaccia

A star rating of 4.8 out of 5.43 ratings

Ingredients

Nutrition

Units:

MetricUS

4 red peppers

halved and deseeded
50g can anchovy

in oil, drained
8 smallish tomatoes

halved
2 garlic cloves

thinly sliced
2 rosemary

sprigs
2 tbsp olive oil

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Nutrition: per serving

kcal162
fat11g
saturates1g
carbs13g
sugars12g
fibre3g
protein4g
salt1.44g

low

Method

step 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.
step 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.

RECIPE TIPS

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

Recipe from Good Food magazine, September 2009

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A star rating of 4.8 out of 5.37 ratings

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