Piedmont Roast Capsicum
Piedmont Roast Capsicum



  • 10 ripe tomatoes, skinned
  • 4 red capsicums, cut lengthwise in half and seeds removed
  • 4 sliced garlic cloves
  • 4 tbsp olive oil
  • Salt and pepper
  • 8 large anchovies from a can, halved lengthwise
  • Handful of basil
  • Preheat the oven to 190C. Place the halved capsicums into an ovenproof dish, cut side up. Pop the garlic into the capsicum halves, then fit the tomatoes inside, pushing to fill the space. Add some seasoning, spoon over the olive oil, and bake for 45 minutes.
  • Once they have softened and have slightly collapsed, remove the capsicums from the oven. Criss-cross each half with an anchovy, baste with the juices, and allow to cool to room temperature. Top with basil leaves, and serve as part of a salad or picnic lunch.
30 mins
4 serving
This recipe pairs perfectly with the Red Embers Rosé 2018 from Heathcote, Australia.

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