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Piquillo peppers with tomato, olives and anchovies
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Prep Time:
10 minutes
10 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
20 minutes
20 minutes
Whip up a vibrant and flavorful antipasto with this simple Spanish-inspired recipe.
Ingredients:
- 1kg cherry truss tomatoes
- 125ml olive oil
- 200g jar (about 10) piquillo peppers*, torn in half
- 100g olive
- 50g anchovy fillet
- 40.00 ml sherry vinegar
Instructions:
- Preheat the oven to 220°C. Spread cherry tomatoes on a baking tray, and generously coat with 1/4 cup of oil. Season with salt and pepper. Roast for 10 minutes until burst and caramelized. Let cool to room temperature.
- Arrange the tomatoes, peppers, olives, and anchovies beautifully on a platter. Delicately drizzle with vinegar, the remaining oil, and the flavorful tomato pan juices.