Serves 4

4 ripe plum tomatoes
2 red peppers, sliced in half lengthwise, seeds removed
4 cloves of garlic, peeled and sliced
20 basil leaves
8 good-quality anchovies in oil
Freshly ground black pepper
4 tbsp extra-virgin olive oil

Start by peeling the tomatoes of their skin. To do this, cut a cross shape at the base of each tomato, boil a pan of water, plunge in the tomatoes and remove as soon as the cross at the base has begun to curl back. This will take only seconds. Remove from the water using a slotted spoon. Place in a bowl and allow to cool.

Heat your oven to 180C/350F/Gas4. Once the tomatoes have cooled enough for you to handle, peel off their skin, slice in half and spoon out the pips. Chop the flesh into chunks and place in the cavity of the peppers. Now simply tuck in the slivers of garlic, the basil and the anchovies, distributing them evenly. Grind over a little black pepper and place in a baking tray flesh-side up. Place on the middle shelf of the oven and roast for 40 minutes.

The flesh of the pepper should be soft but not falling apart, steaming just slightly. Remove from the oven and allow to cool to room temperature, when the flavour of the peppers is at its very best. Before serving, drizzle over the olive oil and serve. I also like to crumble a little young soft goat's cheese over them.

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