More tomatoes! (+ peppers)

In addition to tomatoes, there are bell peppers and basil all over the farmer's markets as well.  And G loves bell peppers!  Raw with hummus, or zaatar + olive oil, stir fried, or stuffed with meat and rice.

Continuing to pick out of 'a girl and her greens', here is a recipe that uses all three of the ingredients!!

Piedmontese Peppers with Tomatoes, Basil, [and Anchovy]

3 small red/yellow/orange (NOT GREEN) bell peppers
3 garlic cloves, sliced
6 basil leaves, torn into small pieces or sliced
6 small/medium tomatoes (blanched + peeled)
1 tsp flaky sea salt
freshly ground black pepper
olive oil

Preheat oven to 450 F.

Cut each of the bell peppers in half, and de-seed them, but leave the stems intact.  Blanch the tomatoes, slice the garlic, and tear the basil leaves.  Find a baking dish that will fit the bell peppers, cut side up.  Put some garlic into each of the bell pepper halves, and some basil.  Shove a tomato into each of the bell peppers halves, and top with some olive oil and sea salt and pepper.

Put the dish into the oven for 45 mins - 1 hr, use the back of a spoon to press down on the tomatoes every 15 mins or so.  Remove the dish from the oven and sprinkle the remainder of the basil leaves on.  Serve when it has cooled down to warm.