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These savory and umami-packed roasted peppers are cooked with cherry tomatoes, garlic, anchovies, olive oil and our Pizza Dust seasoning blend. These peppers are delicious hot or cold and are as great as a side for grilled proteins, a crostini topper, chopped up and tossed into salads, or pureed into a sauce.
Fiona Kennedy
Makes about 2 cups
1 hours
Italian
vegetables
These savory and umami-packed roasted peppers are cooked with cherry tomatoes, garlic, anchovies, olive oil and our Pizza Dust seasoning blend. These peppers are delicious hot or cold and are as great as a side for grilled proteins, a crostini to...
1-lb. of mini sweet peppers (about 13)
2 cups cherry tomatoes (about 10 oz)
5 anchovies, finely chopped (about 1 Tbs)
3 ½ tsp Pizza Dust Blend
1 garlic clove, finely minced (about 1 tsp)
½ cup extra virgin olive oil
fresh basil leaves for garnish
Heat oven to 400F. Slice tops off the peppers and then slice them in half lengthwise. Remove all the seeds and then lay them, cut-side up in a 9x13 baking dish. It’s okay if there is some overlap.
Slice the tomatoes in half and set aside. Place anchovies, garlic and PIzza Dust in a medium mixing bowl and whisk in olive oil. Add sliced tomatoes and stir to combine. Spoon mixture evenly over peppers and place dish in oven. Bake for 45-60 minutes or until peppers are tender and some of the edges are a little charred. Remove from oven and sprinkle torn basil leaves over the top. Serve hot, room temperature or chilled.
