Preheat oven to 350 degrees F.

Stand peppers up and cut in half lengthwise by splitting the stem. Remove seeds and membranes from peppers, while leaving the stem intact. Next, remove stem from tomatoes and cut in half lengthwise. To prepare onion, slice off and discard top and bottom half-inch of onion. Slice onion in half, and remove skin and discard. Create half moons by laying one onion half flat and slicing vertically on the long side. Lastly, peel and finely chop garlic cloves.

Grease a baking dish with olive oil and place peppers cut side up in dish. Place tomatoes cut side down inside of peppers. Lay onion slices over tomatoes inside of peppers, distributing evenly among all 6 halves. As well, evenly distribute chopped garlic among the peppers. Mix together basil, oregano, thyme and rosemary, and evenly sprinkle herb mixture over each pepper. Add salt and pepper to taste. Place 2-3 anchovies over the tops of the tomatoes. Drizzle olive oil and oil from anchovies over each pepper coating the tomatoes.

Cover baking dish with tinfoil, and bake at 350 degrees F for 1 hour. Remove tinfoil and bake for another 15 minutes to slightly brown the peppers.

Serve as a side with toasted french baquette! Dipping the baguette in the warm pepper juices/oil is AMAZING.