Roasted peppers with tomatoes & anchovies

Roasted peppers with tomatoes & anchovies

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(19 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins

Easy

Serves 4
This vibrant dish has all the flavours of the Mediterranean for holiday dining at home

Nutrition and extra info

Nutrition:

  • kcal162
  • fat11g
  • saturates1g
  • carbs13g
  • sugars12g
  • fibre3g
  • protein4g
  • salt1.44g
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Ingredients

  • 4 red peppers, halved and deseeded
  • 50g can anchovy in oil, drained
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 8 smallish tomatoes, halved
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 garlic cloves, thinly sliced
  • 2 rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  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.

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Comments, questions and tips

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mariannew
23rd Aug, 2009
5.05
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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