serves 4

2 peppers, red or yellow
sea salt and freshly ground black pepper
20 cherry tomatoes
1 handful of fresh marjoram and basil
2 cloves of garlic, peeled and sliced
extra virgin olive oil

optional: anchovies
optional: herb vinegar

Preheat the oven to 200°C/400°F/gas 6. Cut the peppers in half and remove the seeds.
Place in an oiled baking dish and lightly season with salt and pepper. Prick the cherry tomatoes with a knife and place in boiling water for around 30-60 seconds until the skins can be easily and quickly pinched off.

Feel free to run cold water over them before peeling. Once peeled, place the tomatoes in the peppers. Stuff in your herbs and sliced garlic and season. You could drape over some anchovies instead of using seasoning at this point. Drizzle with olive oil.

Cook in the preheated oven for 15 minutes lightly covered with tin-foil, then around 30 minutes without. The smallest little splash of herb vinegar on each pepper can be a real joy - try it and see.