Wednesday, May 13, 2009

roasted red peppers with tomatoes, anchovy and garlic

Roasted red peppers with tomatoes, anchovy and garlic. This is something I had in Italy once and it's very simple and very tasty. You'll need lots of crusty bread for mopping up.

Serves 2
2 red peppers, halved and seeds removed
2 cloves of garlic, thinly sliced
2 large ripe tomatoes, quartered
8 anchovy fillets
olive oil
freshly ground black pepper

Place 2 tomato quarters in each pepper half and tuck in some slices of garlic and 2 anchovy fillets. Season with pepper, drizzle with olive oil and roast in the oven for 1 hour at 350°F/180°C.

1 comment:

Neil King and Carol Duncan said...

We do this one but without the anchovies. Nice photos again.