Roasted Piedmontese Peppers

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 red peppers, halved and deseeded
• 2 yellow peppers, halved and deseeded
• 2 garlic cloves, finely chopped
• 8 anchovy fillets, sliced in half lengthways
• 18 basil leaves
• salt and black pepper
• 2 large tomatoes
• 2 tablespoons extra virgin olive oil
• balsamic vinegar

Recipe

• 1 arrange the peppers in an ovenproof gratin dish, hollows uppermost. place a little garlic in each pepper; add a few strips of anchovy, seasoning and a leaf or two of basil.
• 2 preheat the oven to 350°f pierce the tomatoes once each end and place in a bowl filled with boiling water. leave for 2-3 minutes until the skin begins to peel off then remove it carefully with a small knife.
• 3 place two quarters of tomato in each pepper. brush the tomato and pepper surfaces with oil, drizzle with vinegar and sprinkle with seasoning.
• 4 bake for 20 minutes, then drizzle with more oil and cook for a further 15-20 minutes or until the peppers are tender. serve immediately with extra basil leaves.