Preheat oven to 350 degrees C (180 degrees C).
Cut the Yellow Bell Pepper (3) in half and remove the seeds but leave the stalks intact.
Lay the pepper halves in a lightly oiled roasting tray. Peel Garlic (3 clove), slice them thinly, and divide the slices equally among the halved peppers.
Put Tomato (6) in a bowl and pour boiling water over them. Leave them for 1 minute, then pop them into cold water to cool and let the skins shrink. Then cut the tomatoes in half or quarters. Add 3-4 halves to each pepper.
Season peppers with Freshly Ground Black Pepper (to taste) and sprinkle them with Fresh Thyme (to taste) and drizzle with Extra-Virgin Olive Oil (10 tablespoon).
Top each pepper with 2 Anchovy Fillets (8) each.
Place tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.
Transfer the cooked peppers to a serving dish and drizzle with all precious juices. Garnish with Fresh Basil (to taste). Enjoy!