Makes 8 servings. Difficulty
4 yellow bell peppers 4 red tomatoes 2 garlic cloves, sliced thin 1 Tablespoon basil, sliced thin Olive oil Salt and freshly ground black pepper
Preheat oven to 400°F.
Cut peppers in half lengthwise (through stem) discarding seeds and stems. Lay peppers in a single layer, cut sides up, in a 9x13 inch pan.
In a 4 quart pan bring about 2 quarts of water to a boil. Cut an "x" in the bottom of each tomato - just scoring the skin. Drop tomatoes in boiling water for about 1 minute, then plunge them into ice water. Remove skins and cores; slicing tomatoes into thin wedges. Toss tomatoes with garlic and basil.
Mound tomato mixture on top of pepper halves. Drizzle each with olive oil and season with salt and freshly ground black pepper.
Bake for 45-50 minutes or until tomato edges are browned and peppers are tender.