A match made in heaven that takes only minutes to cook
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Published
I wish I had a pound for every time I’ve cooked this. It goes with everything – baked fish, roast lamb, griddled chicken, other vegetable dishes – and takes just 10 minutes to put together.
Overview
Prep time
10 mins
Cook time
45 mins
Serves
4
as a side
Ingredients
- 4 red peppers, halved and deseeded
- 2 garlic cloves, finely sliced
- 1 tbsp capers, rinsed and dried
- 8 anchovy fillets, drained of oil, chopped
- 12 cherry tomatoes, halved
- 50ml extra-virgin olive oil
- handful of basil leaves
Method
Step
Preheat the oven to 180C/170C fan/gas mark 4.
Step
Put 4 halved red peppers into a roasting tin, or a gratin dish from which you can also serve them.
Step
Divide 2 sliced garlic cloves, 1 tbsp rinsed and dried capers and 8 chopped anchovies between the pepper halves. Put 12 halved cherry tomatoes – cut-side down – into the peppers as well.
Step
Drizzle 50ml extra-virgin olive oil over the top, grind on some black pepper and bake for 40-45 minutes, or until the peppers are completely soft and have started to blacken in places.
Step
Transfer the peppers to a platter if you haven’t cooked them in a serving dish – but be careful to scoop up all the sweet juices and pour them over the top.
Step
Scatter a handful of basil leaves over the top and serve.