Roasted Red Peppers Tom Johnston
Roasted peppers
This dish came originally from Elizabeth David. I have yet to meet anyone who dislikes it. If you have finicky friends don’t tell them it contains anchovy – they will never know. It is essential to use really good olive oil as this will improve the flavour no end. People will be fighting with each other to dip their bread in the roasting tin.
Ingredients:
Peppers (any colour apart from green. Allow one per person)
For each pepper, one half tomato, skinned and seeded (use tinned if you can’t get decent ripe ones); sliver of garlic;
one anchovy fillet cut into small pieces;
1 tbsp Orodeal extra virgin olive oil.
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Preheat your oven to 180˚C/Mark 4.
Pop your tomatoes in a bowl of boiling water and leave for a minute or two. This will allow you to skin them easily. Remove skins and seeds and cut into quarters.
Split the peppers in half, length wise. Leave the stalks in - they preserve the shape of the pepper during cooking. Remove the seeds and the white membrane. Lay on a shallow roasting tray.
To each half pepper add two quarters of tomato, a sliver of the garlic and the anchovy fillet. Add a good spoonful of the Orodeal. Cook until the peppers are soft and just beginning to char at the edges. This takes anywhere between 45 minutes and an hour depending on the size of your peppers. Don’t use little ones.
When removing from the tray be careful not to lose the juices – they are sublime. Scatter with a little ripped basil, and serve with some good bread to mop up the juices.
Read Tom's recipes every week at Tom Eats
https://ormidalels.com/tom-cooks/
This dish came originally from Elizabeth David. I have yet to meet anyone who dislikes it. If you have finicky friends don’t tell them it contains anchovy – they will never know. It is essential to use really good olive oil as this will improve the flavour no end. People will be fighting with each other to dip their bread in the roasting tin.
Ingredients:
Peppers (any colour apart from green. Allow one per person)
For each pepper, one half tomato, skinned and seeded (use tinned if you can’t get decent ripe ones); sliver of garlic;
one anchovy fillet cut into small pieces;
1 tbsp Orodeal extra virgin olive oil.
************************************************
Preheat your oven to 180˚C/Mark 4.
Pop your tomatoes in a bowl of boiling water and leave for a minute or two. This will allow you to skin them easily. Remove skins and seeds and cut into quarters.
Split the peppers in half, length wise. Leave the stalks in - they preserve the shape of the pepper during cooking. Remove the seeds and the white membrane. Lay on a shallow roasting tray.
To each half pepper add two quarters of tomato, a sliver of the garlic and the anchovy fillet. Add a good spoonful of the Orodeal. Cook until the peppers are soft and just beginning to char at the edges. This takes anywhere between 45 minutes and an hour depending on the size of your peppers. Don’t use little ones.
When removing from the tray be careful not to lose the juices – they are sublime. Scatter with a little ripped basil, and serve with some good bread to mop up the juices.
Read Tom's recipes every week at Tom Eats
https://ormidalels.com/tom-cooks/
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