Piquillo peppers with tomato

Delicious Piquillo peppers with tomato, olives and anchovies Recipe

Prepare your own colourful and tasty antipasto with the help of this quick and easy Spanish-inspired recipe.
Piquillo peppers with tomato, olives and anchovies
Prep Time : 0:10 | Cook Time : 0:10 | Total Time : 0:20 | Serving : 6 person.


  • 1kg cherry truss tomatoes

  • 1/2 cup (125ml) extra virgin olive oil

  • 200g jar (about 10) piquillo peppers*, torn in half

  • 2/3 cup (100g) arbequina olives*

  • 12 (50g) anchovy fillets, torn in half lengthways

  • 2 tablespoons sherry vinegar


  • Step 1

    Preheat oven to 220°C. Place cherry tomatoes on an oven tray, drizzle with 1/4 cup oil and season with salt and pepper. Roast for 10 minutes then cool to room temperature.

  • Step 2

    To serve, arrange tomatoes, peppers, olives and anchovies on a platter. Drizzle with vinegar, remaining oil and tomato pan juices.

User Review
0 (0 votes)