Ingredients (serves 6)
2 red and 2 yellow peppers, halved and deseeded
2 cloves garlic, finely chopped
8 anchovy fillets, sliced in half lengthways
Handful of basil leaves
Salt and black pepper
2 large tomatoes
2 Tbsp Extra virgin olive oil
Balsamic vinegar
Method
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.
Preheat the oven to 180C/350F/gas Mark 4. 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.
Place two quarters of tomato in each pepper. Brush the tomato and pepper surfaces with oil, drizzle with vinegar and sprinkle with seasoning. 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.
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