Delia's Roasted Red Peppers (from AnnieB)

We went on AnnieB's Almadraba tuna harvest tour, which concluded with a trip to the Barbate Market and a cooking session at her home. This simple, vegetable-forward dish is refreshing, served cool on a hot day. The combination of red bell peppers and tomato, cooked down to intensify, is greater than the sum of the parts. 

Smaller "pimientos de California" here, on foil with little nests to hold them

In Spain, red "pimientos dulces" are everywhere, and are like giant version of the red bells in The States; in fact, vendors here refer to those as "pimientos de California". We also have a huge variety of tomatoes, including really tasty "blau" (blue) ones. The olive oil and anchovy provide richness and umami, but you could omit the anchovy for a veggie/vegan version.

The quantities below are good for a side dish for two people.

 1 large   Spanish Red Bell Pepper (or 2 smaller American red bells)

 4 leaves  Basil, torn in half

 2 filet   Anchovy, cut in quarters or so

 1 clove   Garlic, sliced thin

 1 medium  Tomato "blau" or other tasty variety, cut into 4-8 pieces

30 ml      Olive Oil, good quality (2 Tbs)

           Black Pepper

Preheat the oven to 180C / 350F.

Cut the Pepper in half, top to bottom, through the stem, preserving the bowl shape to it will retain juices;

carefully remove the seeds and white pith.

Place on a baking sheet lined with parchment, or foil if you don't have the paper, but it may stick a little.

Divide the Basil, Anchovy, and Garlic slices between the Pepper halves.

Top with the cut Tomato pieces to protect the Basil and Garlic from burning.

Douse with the Olive Oil on top, then grind some Black Pepper.

Make sure the Pepper halves are upright to contain juices as they cook; cr

Bake at 180C / 350F for about 45 minutes until they are slightly charred: the tomatoes will release juice then it should concentrate down over time and intensify the flavor.  You can do this on a BBQ as well but it's rather easy to scorch the bottom.

Carefully transfer to a platter to keep all the tasty juice, possibly on a bed of Arugula or other green.

Serve warm, or let cool.