Roasted Piedmontese Peppers

1. 1

   Arrange the peppers in an ovenproof gratin dish, hollows uppermost.

2. 2

   Place a little garlic in each pepper; add a few strips of anchovy, seasoning and a leaf or two of basil.

3. 3

   Preheat the oven to 350F Pierce the tomatoes once each end and place in a bowl filled with boiling water.

4. 4

   Leave for 2-3 minutes until the skin begins to peel off then remove it carefully with a small knife.

5. 5

   Place two quarters of tomato in each pepper.

6. 6

   Brush the tomato and pepper surfaces with oil, drizzle with vinegar and sprinkle with seasoning.

7. 7

   Bake for 20 minutes, then drizzle with more oil and cook for a further 15-20 minutes or until the peppers are tender.

8. 8

   Serve immediately with extra basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.