Piedmont Roasted Bell Peppers - cooking recipe

Ingredients

4 large red peppers, green is not suitable for this dish
4 medium tomatoes
8 anchovy fillets, drained and minced
8 tablespoons olive oil
2 garlic cloves
fresh ground black pepper

Preparation

Cut the peppers in half and remove seeds and ribs, but leave the stalks intact for presentation purposes.
Place the peppers in a lighly oiled roasting pan. (use a good solid shallow roasting pan).
Cut the peeled tomatoes in quarters and place in peppers.
Divide the anchovies among the 4 peppers.
Thinly slice garlic and divide between the peppers.
Drizzle the olive oil onto each pepper.
Season with freshly ground pepper. (no salt).
Roast peppers on the highest shelf of a 350 degree oven for 50 minutes to 1 hour.