I love roasted red peppers. They are one of the stars of my childhood food memories. Dad would come home with a bushel of sweet peppers and Mom would work her magic. They were amazing, they still are. They are even more amazing the next day and the day after that. Have them on the side of meat dishes, on their own with a piece of Sicilian bread, or even as a sandwich between two pieces of toast - it doesn't matter how you eat them - they are always awesome.
"Mom's magic" and the key to this recipe is roasting 1 or 2 tomatoes and a half head of garlic along with the peppers and including them in the final dish.
Roast the peppers, tomatoes and garlic in a 425-450 degree oven for about 45 minutes (fyi - this is a great recipe to do on the grill). Keep an eye on them, you want the skin to blister and burn, not the whole pepper. Turn about every 10 to 15 min making sure all sides are getting the same treatment.
Remove from the oven and place everything in a glass bowl and cover immediately with a clean dishtowel and plate to seal in all the steam (if you don't do this it will be really really hard to peel the peppers). When they are cool enough to handle, but still a touch warm begin to remove the skin, stem, white part and the seed and string the peppers into a clean bowl. There will be lots of juice. I like to keep about half of the total yield for the final dish. Repeat for all the peppers and the tomatoes, squeeze out the roasted garlic, season with salt and pepper and add basil leaves. Let it sit for at least an hour before serving. Taste and adjust seasoning if necessary.
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