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Ingredients
Method
- 4 red capsicums, halved and deseeded
- 50g tin of anchovies, drained
- 8 tomatoes, halved
- 2 sliced garlic cloves
- 2 sprigs of rosemary
- 2 tbsp olive oil
- Preheat the oven to 160C. Place the capsicums in a baking dish and toss with some of the anchovy tin oil, then turn so they’re cut-side up. Roast for 40 mins. Slice 8 anchovies lengthways, and pop two tomato halves, some garlic slices, a couple of rosemary leaves and 2 pieces of anchovy in each capsicum. Drizzle with oil, roast for 30 mins, then serve warm with salad.
1 hr 10 mins
4 serving
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