Provencal Roasted Peppers

4 large sweet red bell peppers
4 medium meaty, ripe tomatoes
8 anchovy fillets
4 cloves garlic
8 medium fresh unblemished basil leaves
Olive oil
Freshly ground coarse black pepper

Preheat the oven to 350°F. Leaving stem intact, cut each pepper in half lengthwise, and remove seeds. Place the pepper halves on a baking sheet, shallow roasting pan, or baking dish.

Quarter the tomatoes (blanch and peel first if desired) and place two quarters in each pepper half. Tuck one anchovy fillet into each. Thinly slice garlic and divide equally among the peppers, then top with a basil leaf. Drizzle a generous portion of olive oil into each pepper, followed by a good sprinkle of coarse ground black pepper (as well as salt if omitting the fillets.)

Place the baking sheet in the top third of the oven for about an hour, or until the peppers have wilted and turned in on themselves a bit, and the edges have begun to turn black. Serve hot or warm.