This is easy to make and is good as a side dish or as a starter served with crusty bread to soak up the juices. Some recipes say you have to skin and deseed the tomatoes and also add sugar! But leave the seeds & skin on and if you buy half decent tomatoes there is really no need for any added sugar.

2 large red peppers
Sweet & ripe plum tomatoes (but any small tomatoes will do)
Olive oil
1 finely chopped clove of garlic
Salt & pepper
4 anchovy fillets
Chopped green chilli (optional)
Few basil leaves for garnish

Leave the green stalks on and slice the peppers in half (if they don’t sit level, carefully slice the skin from the bottom to form a base, don’t puncture the pepper)
Carefully remove the seeds and white
Half the tomatoes and start stuffing the pepper, sprinkling a little of the chopped garlic and seasoning as you go
Pour in about half a tablespoon of olive oil and place the peppers in an oven proof dish
Cook for around 40 minutes at 160c, until the pepper & tomatoes are soft and have a nice charred look (NOT BURNT!!)
When still hot lay the anchovy fillets on the top of each pepper, the residual heat will soften them
Garnish with basil leaves and serve
They can be served hot or at room temperature with cold meats or cheeses


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  1. Even better sprinkled with grated parmesan cheese. If you do not like anchovies or have used them in another tappas dish then use grilled smoked streaky bacon in lieu.

    Indications are that 2014 will be a long hot summer similar to 1976, so get that outdoor eating area tidied up, add a few flower tubs, connect up a second hand fridge as a wine/beer/salad cooler and only use the BBQ as a means of keeping your tappas warm. And for God’s sake, KILL ALL THE NEIGHBOURS LAWN MOWERS. Colin Giles, a Chickerell Foodie.

  2. Fab can’t wait to try. Rachael

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