Piedmont Roast Capsicum/Pepper
- 10 ripe tomatoes, skinned
- 4 red capsicums/peppers, 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/peppers into an ovenproof dish, cut side up. Pop the garlic into the capsicum/peppers 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/peppers 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