Roasted Peppers With Tomatoes & Anchovies

1. 1

   Heat oven to 325F Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up.

2. 2

   Roast for 40 mins, until soft but not collapsed.

3. 3

   Slice 8 of the anchovies along their length.

4. 4

   Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper.

5. 5

   Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice.

6. 6

   Leave to cool and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.