Finalist from the Florida Springfest 2000 Recipe Contest

Three finalists for each category prepared their dishes at the "Red, White and Blues" challenge in Pensacola in mid-April. Judging took place at Pensacola Junior College by a panel of local chefs and celebrities. This recipe won The Most Outstanding Dish!  

6 sweet bell peppers
olive oil
salt
pepper
4 large ripe tomatoes
sliced garlic
fresh basil
1/2 can anchovies with capers
hot pepper flakes (optional)

Wash and slice 6 sweet bell peppers and put on a foil lined cookie sheet (with an edge).
Drizzle with olive oil, salt and pepper and bake 20 minutes in a 350 degree oven, stir
peppers and bake an additional 20 minutes. While peppers are baking, cut up four large
ripe tomatoes. In a frying pan, sauté sliced garlic in olive oil, add tomatoes, torn basil, salt,
pepper and simmer for 15 minutes. Add approximately four anchovies with caper, (about
½ can) to tomato mixture the last 5 minutes of simmering. The anchovies will dissolve into
the sauce. When peppers are baked, put in dish and layer the tomato mixture over the
peppers. Hot pepper flakes are optional.