Can I get an umami Amen. Roasted Peppers with Tomatoes & Anchovies pack a punch in the flavor department, without being fishy!
Roasted Peppers with Tomatoes & Anchovies is a delicious and packed with flavor. The combination of sweet roasted peppers, juicy tomatoes, and salty anchovies creates a perfect balance of flavors that is sure to please any palate.
It consists of red peppers that are halved, deseeded, and roasted until soft and charred, then filled with juicy tomatoes, garlic, rosemary, and anchovies, and drizzled with olive oil.
The result is a colorful and flavorful dish that is bursting with sweetness, saltiness, and aroma.
One of the key ingredients in this recipe is the anchovies.
While some people may be hesitant to try anchovies due to their reputation for being fishy and overpowering, they are actually an incredibly versatile and delicious ingredient that add depth and complexity to a variety of dishes.
Contrary to popular belief, anchovies are not actually very fishy tasting at all.
When used in moderation, anchovies can add a subtle umami flavor to a dish that is both savory and satisfying.
In fact, many people who claim to dislike anchovies are often surprised to find that they actually enjoy the flavor when they are used in small amounts.
The History of Roasted Peppers with Tomatoes & Anchovies
Peppers, tomatoes, and anchovies are three ingredients that are widely used in Mediterranean cuisine, especially in countries like Spain, Italy, and France.
They are all products of the warm and sunny climate of the region, and they reflect the culture and history of the people who live there.
Peppers, also known as capsicums or bell peppers, were introduced to Europe by Spanish explorers in the 15th and 16th centuries, and they soon became popular for their bright colors, sweet taste.Â
Tomatoes, are also native to the Americas, were also brought to Europe by the Spanish conquistadors in the 16th century, and they were initially regarded as ornamental plants or even poisonous fruits.
However, they gradually gained acceptance and popularity, especially in Italy, where they were combined with other ingredients like garlic, basil, and cheese, to create the iconic tomato sauce that is the base of many dishes, such as pizza, pasta, and lasagna.
Anchovies, also known as boquerones in Spain, are small, oily fish that are found in the Mediterranean Sea and other waters around the world.Â
Anchovies are used to add a salty and savory touch to many dishes, such as salads, sandwiches, tapas, and pastas.
The combination of roasted peppers, tomatoes, and anchovies is a classic example of Mediterranean cuisine, that uses simple and fresh ingredients to create delicious and satisfying dishes.Â
Why Roasted Peppers with Tomatoes & Anchovies Works
- Roasted peppers are sweet and tender, with a smoky and charred flavor.
- Tomatoes are juicy and tangy, with a bright and fresh flavor.
- Anchovies are salty and savory, with a strong and umami flavor.
Tips and Tricks
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- Use different colors of peppers, such as red, yellow, or orange, for more color. Avoid green peppers, as they are not sweet.
- Add some black olives or capers for more contrast and texture.
- Choose fresh, firm, and ripe peppers and tomatoes, that have a bright and vibrant color. Â
- Cut the peppers in half, and remove the seeds and the white membranes, but leave the stems intact. This will help the peppers keep their shape and prevent them from collapsing. Cut off the stems, if you prefer, but they add a nice contrast and presentation to the dish.
- Cut the tomatoes in half, and squeeze out some of the seeds and the excess juice. This will prevent the dish from becoming too watery and soggy, and will concentrate the flavor of the tomatoes. You can also use cherry or grape tomatoes, which are sweeter and firmer than larger tomatoes.
- Drain the anchovies from their oil, and slice them lengthwise. This will make them easier to distribute and arrange on top of the peppers and tomatoes.Â
- Use a large and shallow baking dish, that can fit the pepper halves snugly in one layer. This will ensure that the peppers roast evenly and quickly, and that they develop a crispy and lacy edge. If the baking dish is too small or deep, the peppers will steam rather than roast, and they will lose their flavor and texture.
- Serve the roasted peppers with tomatoes and anchovies warm or at room temperature, with some crusty bread, salad, or rice. Sprinkle some chopped parsley, basil, or capers over the dish, for some extra freshness and color.Â
- To serve, cut the peppers into strips and arrange them on a platter. They go well with toast, cheese, or salad.
Roasted Peppers with Tomatoes & Anchovies
Ingredients
- 4 red peppers halved and deseeded
- 50 g can anchovy in oil drained
- 8-12 cherry tomatoes halved
- 2 garlic cloves thinly sliced
- 2 rosemary sprigs
- 2 Tbsp olive oil
- Olives
Instructions
- Cut the peppers in half and remove the seeds. Drizzle some oil from the anchovy can over the peppers and place them on a large baking dish with the cut side facing up.
- Bake in a preheated oven at 160C/140C fan/gas 3 for 40 minutes, or until the peppers are tender but still hold their shape.
- Cut the anchovies lengthwise into eight pieces.
- Fill each pepper with two tomato halves, some garlic slices, a few small sprigs of rosemary and two anchovy pieces.
- Pour some olive oil over them and roast for another 30 minutes until the tomatoes are soft and the peppers have juicy sauce inside.
- Let them cool down and serve them warm or cold.
Notes
Nutrition
Roasted Peppers with Tomatoes & Anchovies Pairs well with:
I loved it. I put it on a slice of toasted ciabatta. But my wife wouldn’t touch it. lol.
I would not have thought to add the anchovies. Adds a real Mediterranean vibe to the dish.