What you'll need:
- 8-12 ripe plum tomatoes
- 4 red peppers, cut in half lengthways, seeds removed
- 4 garlic cloves, sliced
- 5 tbsp olive oil
- Salt and pepper
- 8 canned anchovies, cut in half lengthways
- Handful of fresh basil
Time: 45 mins
Preheat your oven to 190C. Pour some boiling water over your plum tomatoes, leave for 10 seconds, then tip into a bowl of cold water. This will make the skins easy to remove.
Place the halved peppers, cut side up, in a roasting dish. Place the sliced garlic inside the peppers, followed by the peeled tomatoes (which you can squish in to make fit). Season well with salt and pepper, and drizzle with olive oil. Bake for 45 minutes until real soft and somewhat collapsed.
Remove the peppers from the oven, and plate up. Criss-cross each one with a pair of anchovy halves, and drizzle with the cooking juices. Serve with some crusty bread and a big glass of wine.
This savoury deliciousness deserves to be paired with the dark, plush and powerful Cantine de Falco Negroamaro 2017 This wine is a sure winner with roasted peppers! Delicious!
There you have it -- a tasty recipe for Piedmont Roast Peppers!
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