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Preheat your oven to 180°C (fan).
Cut each pepper in half optionally leaving the green stalk in place. Place in an oiled baking dish or tray - something with a lip that will catch any overflowing juices.
Finely slice the garlic and distribute evenly among the peppers.
Use scissors to snip one anchovy into each pepper.
Halve the cherry tomatoes and place into the peppers.
Season with salt and pepper then drizzle generously with olive oil.
Bake in the oven for 45 minutes or until charred then remove and top with a few basil leaves. Serve with bread (focaccia, ciabatta, etc) to soak up the juices.