As the autumn starts to kick in we need to use up and preserve the late season harvest, or if you garden has already given its best then buy while the prices are still cheap and local. Very soon you’ll notice that capsicums will shoot up in price as we start buying out of season, imported ones.
This dish is a truly wonderful light vegetarian meal or as an accompaniment to an autumn BBQ, but don’t let it stop there. If you make more than you need, then once they are cold blitz them in a food processor and freeze in suitably sized containers. What you have is a perfect and healthy sauce for pasta or lamb that will remind you of the freshness of summer during the long nights of winter.
Just a quick note on using anchovies, for those of you that truly hate them then by all means leave them out, they are not there to make the dish fishy but to add a kind of maritime saltiness without lifting your sodium count. Like many times in Mediterranean food, anchovies are used as a seasoning rather than a core flavour, so if you’re not sure why not just give them a try, you won’t be disappointed.
Roasted Red Peppers
So easy! – Serves 2
2 red peppers
4 medium plum tomatoes, skinned and quartered
4 anchovy fillets
1 clove garlic
1 tablespoon extra virgin olive oil
Freshly ground black pepper
Basil leaves to garnish
Cut peppers in half and remove seeds, leaving stalks intact. Lay peppers on an oiled roasting tray and put the quartered tomatoes in them. Sprinkle with chopped anchovies and sliced garlic. Drizzle olive oil over each pepper and season with black pepper. Place on a high shelf in a pre-heated oven at 180˚C for 30 minutes. Garnish with basil and serve.