2 red peppers.
4 cloves of garlic, sliced.
4 tablespoons of olive oil.
4 tablespoons of Willow Creek Tapenade with Anchovies and Capers.
1 small brown onion, chopped finely.
Slice the peppers in half and get rid of cores and seeds. Wash and place on baking tray.
Use tinfoil to steady them.
Skin the tomatoes by pricking with a fork, immersing in boiling water for 2 minutes. The skin will slide off.
Split the chopped onions into each of the chopped peppers.
Roughly chop the tomatoes and add evenly to the 4 half peppers.
Add the garlic evenly to the half peppers.
Drizzle olive oil onto each pepper followed by a tablespoon of tapenade.
Bake at 120 degrees for 1 1/2 hour.
Garnish peppers with basil leaves and serve with crusty French style bread.