Roasted peppers and tomatoes with anchovies

I love roasting vegetables in the late fall and winter months. It is cozy food that is still healthy and captures the colors of the season.

This dish is as easy as can be, yet manages to surprise with its depth of flavor. You want to get a bit of a char on the peppers!

WP just reminded me that it’s s&h’s 4 year anniversary today!

It seems like both a long time ago and a short time ago when P, M, and I were brainstorming ways to focus our cooking in London… It has come a long way. Bon anniversaire!

Tips: This recipe is flexible. If you don’t like anchovies, omit them (I happen to love salt and anchovies are a great anti-inflammatory). If you don’t love bay leaves, use basil or rosemary.

You can use mini sweet peppers or larger peppers, as well.

Roasted peppers and tomatoes with anchovies

You’ll need:

-4 large sweet peppers or 10 mini peppers , in various colors
-1 cup cherry tomatoes
-1 tin of anchovies
-Olive oil
-salt
-pepper
-3 bay leaves (dried or fresh)

1. Preheat oven to 400F. Halve the peppers and tomatoes. Scoop out the seeds and any pith out of the peppers.

2. Place peppers on a baking tray. Put a few tomatoes inside and alongside each pepper.

3. If using anchovies (you can always make half with and half without), chop them roughly and reserve the oil from the tin.

Stuff tomatoes with chopped anchovies.

4. Sprinkle with salt, pepper, and olive oil and/or the oil from the anchovies. Add bay leaves to the baking tray.

5. Roast for 50 minutes to an hour, rotating once. You want to get a little char on the peppers and to have both the peppers and the tomatoes be silky smooth.