For the roasted peppers with anchovies, preheat the oven to 200° C (gas: level 3).
Drain the anchovies in a sieve, reserving the oil. Cut the peppers lengthwise and remove the seeds.
Coat all over with the anchovy oil and place on a baking sheet. Sprinkle with a little sea salt (not too much, because the anchovies themselves are very salty) and pepper and cook in the oven for 20 minutes until just tender.
Remove the tray from the oven.
Loosely mix the cherry tomatoes with the garlic and rosemary in a bowl, then spoon into the peppers on the baking sheet.
Arrange the anchovies crosswise on top and drizzle the remaining oil over them.
Place the tray back in the oven for another 20 minutes and serve the roasted peppers with anchovies either warm – or cold as a delicious antipasto.