Piedmontese Roast Peppers

These stuffed peppers are a classic Elizabeth David recipe. They're unbelievably delicious given how simple the recipe is. This is my own version. It works as a starter, an accompaniment to salads, or even a simple supper with some good bread to mop up the lovely oily juices. Cooked in advance they’ll last a few days - like many veggie recipes they taste better the day after!

• 2 large red peppers
• 4 medium or 2 large garlic cloves
• 4 medium tomatoes
• Good olive oil

1. Wash the peppers and slice them lengthwise through the stem to make two halves. Keep the stalk, it holds the pepper together and makes a useful handle.
2. Place them cut side up in a shallow baking tray.
3. Preheat the oven to 180C.
4. Place the tomatoes in a pan or heatproof bowl and pour boiling water over them. Leave for a couple of minutes until the skins start to split.
5. Meanwhile, skin and roughly chop the garlic.
6. Take the tomatoes out of the water and remove the skin. If it doesn’t come off easily, return to the hot water. (If you don’t have asbestos fingers, transfer them to a bowl of cold water before skinning.)
7. Roughly chop or quarter the tomatoes, then wedge them into the pepper shells along with pieces of chopped garlic.
8. Generously drizzle with olive oil and season with salt and pepper.
9. Place in the hot oven and cook for an hour.
10. Serve either hot from the oven, or chilled the next day.

Variations 

The classic version dresses them with a cross of anchovies once taking them out of the oven. The peppers don't really need any dressing, but as an alternative to anchovies try strips of sun-dried tomato, put on top after 45 minutes in the oven. Thin sticks of halloumi are also heavenly.

A scattering of fresh basil on top is a nice touch.

Cherry tomatoes also work well since they're sweeter, they're just fiddly to de-skin. Wedge four of them into each pepper half and cook as usual.