Mediterranean Capsicums with Anchovy and Tomato
Mediterranean Capsicums with Anchovy and Tomato



  • 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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