Pre-heat your oven to 180 Celsius
Cut your peppers in half, leaving the stalks intact. They are not edible but help the peppers keep their shape. And of course, they also look nice!
Scoop/cut out the seeds and place the pepper halves in a lightly oiled, shallow baking tray. If the sides of the tray are too high, the veggies won't get those lovely toasted edges.
Now it's time to skin the tomatoes. This step is not 100% necessary, but not having the skins does make the dish more refined. It's easy: Lay the tomatoes in a pot and pour boiling water over them. After a minute, drain the water and the skins can be peeled off easily. I hold the tomatoes with a fork to protect my hands
Cut the tomatoes into quarters and place two quarters in each pepper
Peel and crush the garlic cloves and scatter evenly over the pepper halves.
Use one anchovy fillet per pepper half, snipped into little pieces
Pour 1 teaspoon of olive oil into each pepper and season with freshly milled black pepper (but no salt because of the anchovies!)
Roast in the oven for 1 hour
Depending on the size of the peppers, serve up to 4 pepper halves per portion. Mine were quite small, so I did manage all four on my plate