- 4 red peppers, halved and deseeded
- 50g can anchovy in oil, drained
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 8 smallish tomato, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 garlic clove, thinly sliced
- 2 rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
Make aheadThe 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