Wash and halve the Peppers lengthways. I like the longer Red Peppers for this, but any kind is good
Lay the Peppers out on a baking dish lined with foil or greaseproof paper
Throw some halved Cherry Tomatoes in to each Pepper along with at 5 or 6 Cloves Garlic
Drizzle lightly with Olive Oil and sprinkle with Salt & Pepper before roasting at 180˚c for 45 minutes or so. Keep an eye on them and cover with foil if they start to colour on the top too much…
If you like Anchovies – add a couple 15 minutes before the end of cooking (and don’t use Salt)
These are great served hot, warm or cold as leftovers – and chopped up the next day these make the perfect Pasta Sauce, especially with some Dried Breadcrumbs…