Peppers directly on the flame, make the skin go completely black, then you can rub it off very easily.

Cut the top layer off 12 tomatoes, and empty them in a bowl. Add fresh garlic, a roughly chopped onion, some kind of chilli (really depends which part of the world you live in), a small red pepper, a good dash of olive oil and a small dash of balsamic vinegar, salt and pepper. Throw the mixture in a blender, and give it a few pulses, but keep it rough.

Fill the empty tomatoes with the mixture, and put them on a very high position on the barbecue to cook slowly. It really depends on the kind and quality of tomato you have, but when you have very good tomatoes, you can get the filler to cook without having the whole tomato going smush. If you feel the tomato is going too soft, just take it off the heat and serve -- even when cold this is pretty good.

Add a piece of ham (smoked spanish ham, is pretty good with this), serve with bread and a small bowl of parmesan cheese soaked in olive oil.