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"Red peppers are enduringly satisfying – sweet and cool when raw, smoky and mellow when cooked. Always remove the seeds and pith before cooking. What to look for… a firm, smooth outer skin; they should be heavy for their size. Eat them… sliced and slow-cooked with marjoram, black olives and garlic to serve with roast lamb or scrambled eggs. Red peppers also love sweet paprika, saffron and basil. "Skye Gyngell.
4 red peppers, halved and deseeded
8 ripe tomatoes, skinned, halved and seeds removed
8 basil leaves, torn
4 garlic cloves, finely sliced
4 anchovies, roughly chopped
3 tbsp extra virgin olive oil
1. Preheat the oven to 180˚C, gas mark 4. Lay the peppers skin-side down in a roasting dish. Roughly chop the tomatoes and divide between the pepper halves. Tuck the basil, garlic and anchovies inside the tomatoes;
drizzle over 2 tbsp olive oil.
2. Roast for 35 minutes until the peppers are soft and slightly charred. Cool, then spoon over the remaining olive oil.
3. Taste for seasoning; it may need a little pepper but the anchovies should provide all the saltiness needed. Serve on a platter alongside some crusty bread and soft goat’s cheese.
Typical values per serving:
This recipe was first published in March 2012.