Piedmont Roasted Peppers

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3

Yellow Bell Peppers

6

Medium Tomatoes

8

Anchovy Fillets

3 cloves

Garlic

2/3 cup

Extra-Virgin Olive Oil

to taste

Freshly Ground Black Pepper

to taste

Fresh Basil

to taste

Fresh Thyme

Cooking Instructions

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Step 1

Preheat oven to 350 degrees C (180 degrees C).

Step 2

Cut the Yellow Bell Peppers (3) in half and remove the seeds but leave the stalks intact.

Step 3

Lay the pepper halves in a lightly oiled roasting tray. Peel Garlic (3 cloves) , slice them thinly, and divide the slices equally among the halved peppers.

Step 4

Put Tomatoes (6) in a bowl and pour boiling water over them. Leave them for 1 minute, then pop them into cold water to cool and let the skins shrink. Then cut the tomatoes in half or quarters. Add 3-4 halves to each pepper.

Step 5

Season peppers with Freshly Ground Black Pepper (to taste) and sprinkle them with Fresh Thyme (to taste) and drizzle with Extra-Virgin Olive Oil (2/3 cup) .

Step 6

Top each pepper with 2 Anchovy Fillets (8) each.

Step 7

Place tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.

Step 8

Transfer the cooked peppers to a serving dish and drizzle with all precious juices. Garnish with Fresh Basil (to taste) . Enjoy!