Ingredients

The following ingredients have 4 Servings
  • 4 red peppers (or 2 red and 2 yellow peppers)
  • 4 vine ripened tomatoes (halved or quartered)
  • 2 cloves of garlic (sliced)
  • 6 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • 6 anchovy fillets (chopped)
  • freshly ground black pepper
  • fresh thyme or basil leaves

Instruction

  • Preheat the oven to 190℃ /170℃ fan/gas mark 5. Cut the peppers in half, cutting through the stems. Remove the core and seeds and place cut side up in a roasting tin.
  • Divide the tomatoes and garlic equally between the pepper halves.
  • Place the oil in a small bowl with the vinegar and anchovies. Season with pepper and whisk to combine with a fork. Spoon over the peppers.
  • Scatter a fresh thyme leaves or torn basil leaves over the peppers and roast in the oven for 40 minutes.
  • Serve with the juices spooned over and plenty of fresh bread for mopping the juices up.