Roasted Red Peppers

These take quite a while to roast, but the prep work is very simple and they are always a hit.

Ingredients 

• 2 red peppers
• 1 dry pint of cherry or grape tomatoes, cut in half (Italien tomotoes work well, too. Cut them in smaller pieces. I like the presentation of the cherry tomatoes though.)
• Two garlic cloves, finely minced
• 1 tablespoon olive oil
• Pinch of salt and pepper

Instructions 

1. Preheat oven to 400F. 
2. In a bowl, combine halfed tomatoes, garlic, oil, salt and pepper.
3. Cut peppers in half. Remove seeds and most of the core, but leave enough of the core to keep step attached. Wash inside and out and place on baking sheet covered with parchment paper. 
4. Stuff peppers with tomatoe mixture, pushing tomatoes in for a snug fit. 
5. Bake 1 1/2 - 2 1/2 hours or until peppers start to blacken. (See notes.)

Serves 4

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