2013-06-18
Roasted Red Peppers
Ingredients
- 2 large red peppers
- 2 large tomatoes, skinned
- 4 cloves of garlic, peeled and thinly sliced
- 90 gms anchovies
- Olive oil
- Salt and pepper
- 1 loaf Turkish bread
- Servings : 4
- Prep Time : 10 mins
- Cooking Time : 40 mins
- Temperature : 220 °C
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Method
- Slice the peppers in half, ensuring that you slice them so that both halves can sit flat on a baking tray (not always possible but worth trying) and remove the seeds.
- Pour boiling water over the tomatoes and leave for a minute and then remove the skins.
- Cut the tomatoes into quarters and place 2 quarters into each of the halved red peppers.
- Drain the anchovies and chop each one into 3 and place on top of the tomatoes. If you love anchovies you can add more.
- Sprinkle the garlic slices over the peppers.
- Pour some olive oil over each pepper ensuring you drizzle over the tomatoes, garlic and anchovies and season with salt and pepper.
- Place into a preheated oven at 200ºC for 45 minutes, until charred around the edges.
- Serve with hot Turkish bread.
We first ever had this when we were staying with our friends June and Huge in London many years ago. I am not an anchovy fan but even to a non lover they are amazing on these peppers as the high cooking temperature makes them crispy and they definitely enhance all the flavors.
Recipe Category: Mains & Sides
