You will need
3 red bell peppers
2 medium onions, finely chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) olive oil
2 t (10 ml) balsamic vinegar
1 x 240 g Ina Paarman’s Sun-dried Tomatoes drained, cut into thin strips
2 anchovy fillets (freeze the rest)
1 T (15 ml) capers
½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 t (5 ml) sugar
Adjust oven rack to the middle position.
Preheat the oven to 220°C.
Bake the peppers on a rack over a roasting pan for about 20-25 minutes until blistered and blackening on the outside.
Place them in a glass mixing bowl and cover tightly with clingfilm – leave to sweat and cool down.
On cooling the skin will loosen itself from the flesh. Pull off the blistered skin (it does not matter if a bit remains here and there). Remove the stems and seeds. Cut the peppers into 1 cm strips.
Add pepper strips and heat through. Chop the anchovy fillets finely and add, together with the capers. Add Chilli and Garlic Seasoning and sugar. Leave to stand for at least an hour. Best made the day before. Serve at room temperature.
View our Bruschetta recipe.