Piedmontese Style Peppers

For the Piedmont style peppers, first preheat the oven to 180 degrees.

Cut the peppers in half and remove the seeds, do not remove the stems (they are not edible, but they look pretty and give support to the peppers).

Thinly grease a shallow roasting pan (if it’s too high, the vegetables won’t get nice dark, roasted edges) with oil and pour in the peppers. Pour boiling hot water over the tomatoes in a baking dish and let stand for 1 minute. Drain and remove the skin. Then cut the tomatoes into quarters and place 2 tomato pieces in each bell pepper.

Chop one anchovy fillet per bell pepper half and add to the tomatoes. Peel the garlic cloves, cut into thin slices and spread evenly over the tomatoes and anchovies. Add a good 1/2 tablespoon olive oil to each bell pepper half and season with freshly ground pepper (salt is not necessary because of the anchovies). Place the roaster on the top rack in the oven and cook the peppers until tender, 50-60 minutes.

Arrange the finished peppers Piedmont style on a serving platter, pour the spilled juices over them and garnish with basil. Offer fresh bread to soak up the delicious liquid.

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