Piedmont Roasted Peppers

This is a delicious recipe I got from Delia online that I have changed a bit too make it my own. It says it is for a starter but you can have it as a vegetable in a main dish instead.

Sorry forgot to take a photo so this is delias 

Ingredients:

2 large red, yellow or orange peppers (green are not suitable)
400g tinned tomatoes
4 fillets from a tin of anchovies
1 clove of garlic
4 dessert spoons of extra virgin oil
Milled black pepper



1. Preheat the oven too 200°C or 180°C fan. Begin by cutting the peppers in half and removing the seeds but leaving the stalk intact (they're not edible but they do look attractive and they help the pepper maintain shape.) 

2. Lay the pepper halves in the lightly oiled roasting tray. Then drain the tinned tomatoes and put in each pepper. 

3. After that, snip one anchovy fillet per pepper half into rough pieces and add to the tomatoes. 

4. Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Now spoon 1 dessertspoon of olive oil into each pepper, season with milled pepper (but no salt because of the anchovies) and place the tray on a high shelf in the oven for the peppers to roast for 50 minutes too an hour. 

5. Then the cooked peppers to a serving dish, with all the precious juices poured over, and garnish with a sprig of basil leaves. These do need good bread to go with them as the juices are sublime – focaccia would be perfect. Or you could serve with a meal.