Roasted Red Peppers Recipe

Directions:

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. Cut the tomatoes in quarters and put 2 in each pepper half.
3. Cut up one anchovy fillet per pepper[use scissors]and add to the tomatoes.
4. Peel the garlic, slice or chop very finely,and divide over the peppers.
5. Drizzle 1/2 tablespoon of olive oil over each pepper.
6. Season with the black pepper.
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. Transfer your peppers to a serving dish, don t leave the juices in the roasting-dish but pour them over the peppers.
9. Serve with basil leaves scattered over them.