Recipes Piquillo peppers with tomato, olives and anchovies

Recipes Piquillo peppers with tomato, olives and anchovies

Recipes Piquillo peppers with tomato, olives and anchovies

Recipes Piquillo peppers with tomato, olives and anchovies Prepare your own colourful and tasty antipasto with the help of this quick and easy Spanish-inspired recipe. Piquillo peppers with tomato, olives and anchovies

Ingredients

  • 1kg cherry truss tomatoes
  • 1/2 cup (125ml) extra virgin olive oil
  • 200g jar (about 10) piquillo peppers*, torn in half
  • 2/3 cup (100g) arbequina olives*
  • 12 (50g) anchovy fillets, torn in half lengthways
  • 2 tablespoons sherry vinegar

Method

  • Step 1

    Preheat stove to 220�C. Place cherry tomatoes on an oven tray, drizzle with 1/4 mug oil and season with salt and pepper. Roast for 10 minutes then cool to room temperature.

  • Step 2

    To serve, organise tomatoes, peppers, olives and anchovies on a platter. Drizzle with vinegar, remaining oil and tomato pan juices.