The tomatoes are ripening fast and finding ways to use them is always fun.
Piedmont peppers are a marvelous way to use the abundance of both red peppers and tomatoes.
Few things could be as easy. Slice peppers in half and remove seeds and white membrane. Peel tomatoes by letting soak in very hot water for just a few seconds. The skins should just pull off.
Place one anchovy fillet in the bottom of each pepper and then fill with tomatoes. Drizzle with olive oil and bake in a hot oven till soft and a little charred. Enjoy.
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