Remove the seeds and core from 4-6 sweet peppers. Slice them lengthwise quarters or sixths.
Cut the stems off 1 C. of shishito peppers but leave them whole.
Toss the peppers in a bowl with 1 T. olive oil, 1/2 t. salt, 1 T. fresh or 1 t. dried herbs (rosemary, oregano, marjoram, etc.) and 6 chopped anchovy fillets (optional). Spread out on a baking sheet.
Roast the peppers at 400 degrees until they are tender, then add 3 minced cloves of garlic. Roast another five minutes.
While the peppers are roasting, core and dice 2-3 tomatoes. Place in a bowl and sprinkle with salt.
Remove the baking sheet from the oven and let cook for 2-3 minutes, then deglaze it with 2 T. red wine vinegar.
Drizzle 1 T. olive oil over the tomatoes and toss, then add the peppers and vinegar along with 1/3 C. ricot