Roasted Tomato and Red Peppers
Makes 2 cups
4 red peppers
1 punnet of cherry tomatoes
4 anchovy filets soaked in milk – chopped
1 clove of garlic – sliced thinly
20 capers – finely chopped
Lite balsamic dressing
1 pot/bunch of basil
METHOD
- Cut tomatoes in half
- Slice peppers into strips
- Toss together and gently fold through the anchovies, capers and garlic
- Bake in the oven at 180o for 30 minutes until soft
- Once cooled sprinkle over a small amount of balsamic dressing
- Add chopped basil to garnish
