Make sure you have lots of crusty bread for these, as the juices are gorgeous!! This is a recipe I use a lot in the summer months and it’s from the wonderful Delia Smith.
This recipe is quite simply stunning and is better when served at room temperature. It’s important to use a solid, shallow roasting tray 16 x 12 inches, approx. If the sides are too deep, the roasted vegetables won’t get those lovely nutty, toasty edges.
Serves 4 as a starter
4 large red peppers (green are NOT suitable)
4 – 6 medium, sweet tomatoes
8 – 10 tinned anchovy fillets, drained
6 large cloves garlic
10 dessertspoons Italian extra virgin olive oil
freshly ground black pepper
A really good handful of fresh basil leaves
2 to 3 Kalamata olives per pepper half, halved or quartered (optional)
Lots of really good focaccia bread (preferably with olives in it!)
Preheat the oven to 350 degrees F
Begin by cutting the peppers in half lengthways, removing the seeds but leaving the stalks intact. (They’re not edible but they do look attractive and they help the pepper halves to keep their shape)
Lay the pepper halves in a lightly oiled roasting tray. Line the base of each pepper with fresh basil leaves, then cut the tomatoes into quarters and place two quarters in each pepper half. Keep some basil for shredding and garnishing the dish at the end.
After that, snip 1 or 2 anchovy fillets per pepper half into rough pieces and add to the tomatoes. Don’t be put off by the anchovy, you don’t taste it in the final dish, as it melts and just enhances all the flavors.
Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Add the Kalamata olives if using.
I sometimes put more garlic, basil and anchovy than it says to, as I love the flavors, so you can play with this a bit!
Now spoon a good dessertspoon at least, of olive oil into each pepper half and season well with ground pepper, but no salt because of the anchovies.
Place the tray of peppers in the oven and roast for at least 50 minutes and up to 1 hour. Transfer the cooked peppers to an attractive serving platter with ALL the precious juices poured over, and garnish with more fresh slivered basil.
These do need good bread to go with them as the juices are sublime!
Focaccia with olives would be perfect!