Ingredients
- 4 large red peppers
- 4 vine-ripened tomatoes (preferably plum)
- 3 tbsp lemon olive oil
- 1 tbsp classic balsamic vinegar
- 2 cloves of garlic, crushed
- 1 tsp grated lemon zest
- 2 tbsp chopped fresh basil leaves
- 8 tinned anchovy fillets in oil, drained (optional)
- 2x125g packs of buffalo mozzarella. drained and sliced into 8
- Freshly ground black pepper
Method
Pre-heat the oven to 200°C (400°F/gas mark 6).
Cut the peppers in half length ways through the stalks, removing the seeds but leaving the stalks intact for aesthetic appeal. Place in a shallow roasting tin, cut side up. Peel the tomatoes (as on page 27), cut into quarters and place 2 quarters into each pepper half.
Mix the lemon olive oil, classic balsamic, basil leaves, lemon zest, garlic and freshly ground black pepper together and pour evenly over each pepper half.
Place the roasting tin on the top shelf of the oven and roast for 40 minutes. Remove from the oven and place 1 anchovy fillet and 1 slice of mozzarella on each pepper half.
Return to the oven and roast for a further 20 minutes in the middle of the oven.
Dress with whole basil leaves and serve immediately with warm and crispy ciabatta to soak up the wonderful juices.