Italian Roast Bell Peppers

Wrap the garlic in foil.

Rinse the pepper and tomatoes.

Put everything on the barbeque grill and slowly blacken the skin turning them every once in a while (the garlic just sits there).

When the skins have blackened (the tomato skin may have brust thats okay) take them off the grill and put on a plate.

Take the foil off the garlic, squeeze the garlic out of its skin and put into a medium bowl.

Skin the tomato as best you can and add to bowl with garlic.

Mash this with a fork or pestle, remove any skin you might find.

Start peeling the peppers while still hot you can do this under cold running water, you can tear open the pepper to remove the seeds and stem.

Then start tearing the pepper in thin strips from top to bottom, ( I once asked why we couldn't just juianne with a knife and was told it just tastes better when riped by hand, I've never tried with a knife to see though).

The strips are added to the tomato garlic mixture.

Stir well, cover and let the flavors meld for at least an hour before serving (I don't refrigerate for this).

Leave this is the fridge over night and you are in heaven.