BAKED PEPPERS WITH CHERRY TOMATOES

• 2 red or yellow peppers or 1 of each
• Salt and freshly ground black pepper
• +- 20 cherry tomatoes
• Handful of fresh marjoram and basil
• 2 cloves garlic, sliced
• Extra virgin olive oil
• Anchovies – optional
• Herb or balsamic vinegar – optional

Preheat oven at 200oC. Cut the peppers in half lengthwise and remove the seeds. Try to leave the stalks on. Place the tomatoes, skinned if you like, in the peppers halves. Stuff in your herbs and sliced garlic and season. Drape over anchovies if using. Careful with seasoning if using anchovies. Drizzle with olive oil and vinegar. Bake for 15 minutes lightly covered with tin-foil, then remove foil and cook for a further 30 minutes or until done.