Piedmontese roast peppers recipe
 Simon Hopkinson's recipe for roast peppers is perfect as an antipasto or a light lunch.This recipe is ridiculously easy, roasting a halved tomato snuggled inside the pepper and then topped with salty anchovies and fresh basil to finish. This meal provides 231 kcal, 6.2g protein, 16g carbohydrate (of which 15g sugars), 16g fat (of which 2.5g saturates), 6g fibre and 1g salt per portion. 8-12 ripe plum tomatoes4 red peppers, stalks left on (for decoration), cut lengthways in half, seeds removed4 garlic cloves, sliced5-6 tbsp extra virgin olive oilsalt and freshly ground black pepper 8 large canned anchovies, cut in half lengthwayssmall handful fresh basil 8-12 ripe plum tomatoes 4 red peppers, stalks left on (for decoration), cut lengthways in half, seeds removed 4 garlic cloves, sliced 5-6 tbsp extra virgin olive oil salt and freshly ground black pepper 8 large canned anchovies, cut in half lengthways small handful fresh basil Method Preheat the oven to 190C/375F/Gas 5.Pour boiling water over the plum tomatoes, leave for 10 seconds, carefully remove from the water and refresh in a bowl of cold water. Peel off the tomato skins. Place the halved peppers into an ovenproof dish (preferably one that will be nice enough to present later), cut-side up.Place the garlic inside the peppers and then fit the tomatoes inside too, pushing them gently into the space. Add a small pinch of salt and a grinding of freshly ground black pepper. Spoon over the olive oil and then place into the oven. Bake for about 45 minutes to one hour, turning the heat down a little if you notice any excessive scorching of the peppers. Once they are nicely softened and have slightly collapsed, remove the peppers from the oven. Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature. Top with basil leaves and serve. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Pour boiling water over the plum tomatoes, leave for 10 seconds, carefully remove from the water and refresh in a bowl of cold water. Peel off the tomato skins. Pour boiling water over the plum tomatoes, leave for 10 seconds, carefully remove from the water and refresh in a bowl of cold water. Peel off the tomato skins. Place the halved peppers into an ovenproof dish (preferably one that will be nice enough to present later), cut-side up. Place the halved peppers into an ovenproof dish (preferably one that will be nice enough to present later), cut-side up. Place the garlic inside the peppers and then fit the tomatoes inside too, pushing them gently into the space. Add a small pinch of salt and a grinding of freshly ground black pepper. Spoon over the olive oil and then place into the oven. Bake for about 45 minutes to one hour, turning the heat down a little if you notice any excessive scorching of the peppers. Place the garlic inside the peppers and then fit the tomatoes inside too, pushing them gently into the space. Add a small pinch of salt and a grinding of freshly ground black pepper. Spoon over the olive oil and then place into the oven. Bake for about 45 minutes to one hour, turning the heat down a little if you notice any excessive scorching of the peppers. Once they are nicely softened and have slightly collapsed, remove the peppers from the oven. Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature. Once they are nicely softened and have slightly collapsed, remove the peppers from the oven. Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature. Top with basil leaves and serve. Top with basil leaves and serve.