Roasted Red Peppers

Ingredients

• 4 large red peppers, don"t use green,they are not sweet enough for this dish
• 4 medium ripe tomatoes, skinned
• 8 anchovy fillets, from a tin
• 2-3 cloves garlic
• 4 tablespoons olive oil
• fresh ground black pepper
• fresh basil leaf

Directions

1. 1

   Cut the peppers in half, remove the seeds but leave the stalks on[decorative] Lay the peppers in a shallow 16 x 12 roasting-tray wich is lightly oiled.

2. 2

   Cut the tomatoes in quarters and put 2 in each pepper half.

3. 3

   Cut up one anchovy fillet per pepper[use scissors]and add to the tomatoes.

4. 4

   Peel the garlic, slice or chop very finely,and divide over the peppers.

5. 5

   Drizzle 1/2 tablespoon of olive oil over each pepper.

6. 6

   Season with the black pepper.

7. 7

   Place the tray in a 350F preheated oven on a high shelf, for 50 to 60 minutes, the edges should be browned by then.

8. 8

   Transfer your peppers to a serving dish, don"t leave the juices in the roasting-dish but pour them over the peppers.

9. 9

   Serve with basil leaves scattered over them.