Roasted Piedmontese Peppers

• 2 red peppers, halved and deseeded
• 2 yellow peppers, halved and deseeded
• 2 garlic cloves, finely chopped
• 8 anchovy fillets, sliced in half lengthways
• 18 basil leaves
• salt and black pepper
• 2 large tomatoes
• 2 tablespoons extra virgin olive oil
• balsamic vinegar

1. Arrange the peppers in an ovenproof gratin dish, hollows uppermost.
2. Place a little garlic in each pepper; add a few strips of anchovy, seasoning and a leaf or two of basil.
3. Preheat the oven to 350F Pierce the tomatoes once each end and place in a bowl filled with boiling water.
4. Leave for 2-3 minutes until the skin begins to peel off then remove it carefully with a small knife.
5. Place two quarters of tomato in each pepper.
6. Brush the tomato and pepper surfaces with oil, drizzle with vinegar and sprinkle with seasoning.
7. Bake for 20 minutes, then drizzle with more oil and cook for a further 15-20 minutes or until the peppers are tender.
8. Serve immediately with extra basil leaves.

red peppers, yellow peppers, garlic, anchovy, basil, salt, tomatoes, extra virgin olive oil, balsamic vinegar

Taken from www.food.com/recipe/roasted-piedmontese-peppers-435586 (may not work)