Ingredients:
4 large red peppers, don”t use green,they are not sweet enough for this dish
4 medium ripe tomatoes, skinned
8 anchovy fillets, from a tin
2 -3 cloves garlic
4 tablespoons olive oil
fresh ground black pepper
fresh basil leaves
Directions:
Cut the peppers in half, remove the seeds but leave the stalks on[decorative] Lay the peppers in a shallow 16 x 12 roasting-tray wich is lightly oiled.
Cut the tomatoes in quarters and put 2 in each pepper half.
Cut up one anchovy fillet per pepper[use scissors]and add to the tomatoes.
Peel the garlic, slice or chop very finely,and divide over the peppers.
Drizzle 1/2 tablespoon of olive oil over each pepper.
Season with the black pepper.
Place the tray in a 350F preheated oven on a high shelf, for 50 to 60 minutes, the edges should be browned by then.
Transfer your peppers to a serving dish, don”t leave the juices in the roasting-dish but pour them over the peppers.
Serve with basil leaves scattered over them.
Servings: 4-8
Time preparation: 20 min.
Time total: 80 min.