Slow roasted peppers

Slow roasted peppers with cherry tomatoes, garlic and herbs

Pre heat Oven to 160

Use 1 pepper per person

Cut pepper in half, de-seed and place on a baking tray cut side down.

Drizzle with Olive oil and place in oven for 30 min.

After 30 min, place 2 cherry tomatoes which you have halved, some slivers of garlic, finely chopped rosemary and an anchovy (don’t use if veggie) plus another drizzle of Olive oil and then bake for another 30 min.

Serve with some Rocket and crusty bread.