When you make these roasted peppers, the smells that waft around the house are just insane. A super easy starter or light lunch that can be prepared ahead of time so if you have guests in the house, more time for mingling.
Serves 4 (the image shown is a reduced version):
✔️ 4 large red peppers
✔️ 4 medium tomatoes
✔️ 8 tinned anchovy fillets, drained
✔️ 3 cloves of garlic
✔️ 8 dessertspoons of extra virgin olive oil
✔️ freshly milled black pepper
✔️ fresh basil leaves to serve
Cut the peppers in half, remove the seeds and place in a lightly oiled roasting tray.
Put the tomatoes in boiling water for 1 minute, then drain them and take the skins off. Cut in to quarters and divide between the peppers.
Finely chop the anchovies and garlic and divide between the peppers with one dessertspoon of olive oil each and fresh black pepper.
Roast the peppers on a high shelf for 50-60 minutes at 180c and serve with fresh crusty bread. Those juices need soaking up!
Roasted Peppers
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