Piedmontese peppers
Method
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Preheat the oven to 190C/375F/Gas 5.
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Pour boiling water over the plum tomatoes, leave for 10 seconds, carefully remove from the water and refresh in a bowl of cold water. Peel off the tomato skins.
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Place the halved peppers into an ovenproof dish (preferably one that will be nice enough to present later), cut-side up.
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Place the garlic inside the peppers and then fit the tomatoes inside too, pushing them gently into the space. Add a small pinch of salt and a grinding of freshly ground black pepper. Spoon over the olive oil and then place into the oven. Bake for about 45 minutes to one hour, turning the heat down a little if you notice any excessive scorching of the peppers.
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Once they are nicely softened and have slightly collapsed, remove the peppers from the oven. Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature.
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Top with basil leaves and serve.
Ingredients
- 8-12 ripe plum tomatoes
- 4 red peppers, stalks left on (for decoration), cut lengthways in half, seeds removed
- 4 garlic cloves, sliced
- 5-6 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 8 large canned anchovies, cut in half lengthways
- small handful fresh basil
Shopping List
Piedmontese peppers
Fruit and vegetables
Tins, packets and jars
Cooking ingredients