Roasted Peppers

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!

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