Chop as many red peppers as you like in half lengthways – you can use round or long peppers.

Lay them out on a baking tray covered in foil or greaseproof paper. Fill each pepper half with a clove of garlic (skin on), a couple of quarters of tomatoes.  Drizzle with Olive Oil and a sprinkle of Maldon Salt and roast for 30 – 45 minutes, covered in foil.

Once they are soft and seem cooked, take the foil off and add 1 or 2 anchovies to each pepper.  Pop them back in for 10 – 15 minutes and they should be charred and roasted to perfection.

I served these with some Couscous and Green Salad…