Charred Pepper Salad

I don't use very rigid quantities, as you may have guessed. Slice the peppers into big more or less flat pieces and place them under a hot grill with the skin side up (you may have to do this in batches). Wait until the skin has gone completely black (I don't mean the odd black bit here and there, I mean COMPLETELY BLACK) then remove them from the grill and allow them to cool, don't grill the other side. After they have cooled pull off and discard the skins, they'll come off easily, and place in a bowl. Slice the tomatoes thinly and place in the bowl. Drizzle the olive oil over the peppers and tomatoes, how much you use is a matter of taste and economics but I reckon more is better because the oil picks a gorgeous flavour from the other ingredients. Add the basil and black pepper to taste.
It is best served with freshly baked baguette. Hope you enjoy it.