Roasted Red Peppers
- Reviews 6
Ready In: 1 hr 20 mins
Serves: 4-8
Ingredients
- 4 large red peppers, don"t use green,they are not sweet enough for this dish
- 4 medium ripe tomatoes, skinned
- 8 anchovy fillets, from a tin
- 2 -3 cloves garlic
- 4 tablespoons olive oil
- fresh ground black pepper
- fresh basil leaf
Directions
- Cut the peppers in half, remove the seeds but leave the stalks on[decorative] Lay the peppers in a shallow 16 x 12 roasting-tray wich is lightly oiled.
- Cut the tomatoes in quarters and put 2 in each pepper half.
- Cut up one anchovy fillet per pepper[use scissors]and add to the tomatoes.
- Peel the garlic, slice or chop very finely,and divide over the peppers.
- Drizzle 1/2 tablespoon of olive oil over each pepper.
- Season with the black pepper.
- Place the tray in a 350F preheated oven on a high shelf, for 50 to 60 minutes, the edges should be browned by then.
- Transfer your peppers to a serving dish, don"t leave the juices in the roasting-dish but pour them over the peppers.
- Serve with basil leaves scattered over them.
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