Roasted Red Peppers

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   ["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.", "Cut the tomatoes in quarters and put 2 in each pepper half.", "Cut up one anchovy fillet per pepper[use scissors]and add to the tomatoes.", "Peel the garlic, slice or chop very finely,and divide over the peppers.", "Drizzle 1/2 tablespoon of olive oil over each pepper.", "Season with the black pepper.", "Place the tray in a 350F preheated oven on a high shelf, for 50 to 60 minutes, the edges should be browned by then.", "Transfer your peppers to a serving dish, don""t leave the juices in the roasting-dish but pour them over the peppers.", "Serve with basil leaves scattered over them."]

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