Baked peppers with tomatoes

Contributed by Preston Maring, MD

Baked peppers with tomatoes
This spring someone told me she ate roasted asparagus with feta ten days in a row because she had waited patiently all winter for asparagus to come into season. Now is the time for tomatoes and peppers at our market, thus the recurrent tomato theme in the Recipes of the Week. Moderate hoeing in your garden around your tomatoes is worth the equivalent of 93 steps per minute on your way to 10,000 steps per day. If you don't grow tomatoes at home, there are all kinds at the Johnstons and the Happy Boys Farm stands. This recipe is, simply stated, spectacular.


  • 3 red bell peppers
  • 3 yellow bell peppers
  • 1/4 cup extra-virgin olive oil
  • 24 anchovy fillets, soaked in water or anchovy paste (optional)
  • 3 cloves garlic, thinly sliced
  • 24 red cherry tomatoes
  • 24 yellow cherry tomatoes
  • 3 Tbsp drained tiny capers
  • 2 Tbsp fresh thyme leaves
  • Coarse salt and freshly ground black pepper to taste
  • Balsamic vinegar to drizzle


Preheat the oven to 425°. Cut the peppers in half, remove seeds and ribs. Lightly oil a baking dish and brush the cut side of the peppers with oil. Arrange two anchovy fillets or squiggles of anchovy paste in an "X" in each pepper. Place four garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow pepper and 4 yellow tomatoes in each red pepper. Sprinkle with capers and thyme. Drizzle with a little more olive oil, then sprinkle with salt and pepper. Bake for 35 minutes. It is best served cooled to room temperature, but I couldn't wait and ate them warm, drizzled with balsamic vinegar.