We had these for dinner the other night – roasted red peppers with warm slices of baguette on the side to dip into the oily, anchovy-infused juices. I know they sound quite simple but they are rather nice! The tomatoes become soft and juicy (even winter tomatoes), the peppers slippery and sweet, and the whole held together with the aforementioned juices.
Piedmont Roasted Peppers
adapted from a recipe by Delia Smith
serves 4 as a starter.
4 large red peppers
4 medium tomatoes
8 anchovy fillets in olive oil
2 cloves garlic
olive oil
black pepper
extra virgin olive oil
basil leaves (optional)
Preheat the oven to 180C.
Cut the peppers in half, from stem to base, cutting the stem in half as well. Scoop out the seeds and white pith, leaving the stem intact as that holds the pepper together as it cooks. Place the halves cut side up in a baking pan. Place the tomatoes in a heatproof bowl and pour boiling water over them. Take them out and peel off their skins. Cut each tomato into quarters and place two quarters in each red pepper half. Slice the garlic cloves finely and cut the anchovy fillets into pieces and divide them up between the pepper halves. Grind black pepper over top and then drizzle one teaspoonful of olive oil over each half.
Bake in the oven for approximately 1 hour, until the peppers are soft and on the verge of collapsing. Drizzle plenty of extra virgin olive oil and scatter with basil leaves if you have them. Serve with plenty of bread!
Sun, 20 Jan, 2008 at 20:06
looks really nice. there is also a very nice recipe by Marcella Hazan for peppers stuffed with sliced zucchini, thyme, garlic and grated parmesan… I might try both soon!
Sun, 20 Jan, 2008 at 23:53
sounds so simple, but so delicious!
Mon, 21 Jan, 2008 at 14:41
Those do look really good. I can never take good pictures of anything red. How do you do it?
Mon, 21 Jan, 2008 at 16:14
They look wonderful – I love roasted peppers!
Mon, 21 Jan, 2008 at 22:00
These look so good. I love red peppers!
Mon, 21 Jan, 2008 at 22:46
Ah yes – thanks for the reminder! I haven’t cooked these for a very long time… And seeing your beautiful pictures makes me think that I really must do so again soon. Simple and delicious – that’s my kind of food!
Tue, 22 Jan, 2008 at 09:43
A classic example of how great food doesn’t have to be complicated. I’ve been enjoying your blog so much I’ve decided to tag you (see my latest post).
Tue, 22 Jan, 2008 at 11:15
I’ve been roasting an awful lot of tomatoes lately but haven’t done anything with peppers. They sound lovely and just as versatile as the tomatoes I’ve been doing.
Tue, 22 Jan, 2008 at 22:34
kattebelletje: That sounds like a great combination – might have to try that soon.
Kat: Oh, it is!
Greg: Not too sure myself! I sort of point…and shoot… if it helps, I used a 50mm f1.8 lens on a Nikon DSLR.
Patricia: So do I! I might just roast some peppers soon…I love slippery slices of them on toast.
Gina: The red ones are so much nicer than the green, no?
aforkfulofspaghetti: Thanks! And thanks for dropping by!
Trig: Thanks for the tag – I’m working on it!
Ginger: How were you eating the tomatoes? I like them with lots of bread or squished into pasta sauces.
Tue, 15 May, 2012 at 18:35
[…] [Source: Tamarindandthyme.wordpress.com] […]
Thu, 24 Oct, 2013 at 03:11
[…] dream right? Appetizers & Sides 1. Sesame Grilled Asparagus Rafts- BBC Good Food 2. Roasted Peppers- Tamarind & Thyme 3. Grilled Sweet Potatoes- One Hungry Mama 4. Mexican Potato Salad- Spoonful 5. Buffalo […]