Tomatoes and peppers baked in the oven with fennel seeds and garlic

Ingredients for 2 servings:

• 5 tsp olive oil
• 50 g butter
• 3 tbsp fennel seeds
• 1 star anise
• 400 g tomatoes, sun-ripened
• 200 g bell pepper(s), green
• 5 cloves garlic, fresh, crushed with a knife
• 1 sprig(s) rosemary, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple and delicious

Combine oil, butter, fennel seeds, and star anise in a 30cm round baking dish. Halve the tomatoes, hollow out the peppers, and slice them into strips. Layer the two vegetables nicely in the dish. Press the garlic in with a large knife and distribute it evenly among the vegetables. Place the rosemary sprigs on top. Preheat the oven to 200°C (I use fan-assisted oven) and place the dish on the middle shelf. After about 25 minutes, the tomatoes should start to turn a little dark on top; this means they’re cooked through. A wonderful main course, but the vegetables also make a good side dish for something like a dry-aged steak, organic chicken breast, or lamb chop.