Roasted bell peppers

Bell peppers promote the formation of lutein which is like a natural sun protector which stops the UV aging of the skin...they are one of the favourite veggie options on my dining table,universally approved and this dish in particular a visual stunner as well...originally a Delia Smith recipe, I have enjoyed tweeking it to my moods in the kitchen !!! Always a winner !
Ingredients
Bell peppers-4- halved
Garlic - 2 cloves
Basil leaves -10/12
EVOO (Extra virgin olive oil)
Tomatoes -4
Salt,pepper
Method:
Blanch the tomatoes for a few minutes,in hot water ,peel the skin off once cooled,cut in half,remove the seeds and set aside.
Grease the roasting tray with a bit of any veg oil
Place the halved bell peppers on the tray
Slice the garlic into thin slivers and add a few slivers into the cavity of each bell pepper half
Place a half of the blanched tomato in each half of the bell peppers
Add a good pinch of salt in each,along with some freshly cracked pepper
Add the basil leaves on top of the tomatoes
Drizzle each pepper with EVOO
Add some whole unpeeled garlic pods for flavour-scatter them around
Add a final sprinkling of salt,as the peppers need some seasoning on the outer side too
Roast in a moderate oven for 45mts-an hour until the peppers are roasted and the edges curl !
Serve hot/warm with some crusty bread...or as an accompaniment to any main course.