Place whole red peppers in one layer in the large baking pan. No oil or anything else!
Pop into the preheated oven for 20 minutes. At this point the skin on the peppers should start bubbling and loosening.
Using tongs, turn peppers over by about a third so that they cooked evenly.
Roast for another 20 minutes. By now your kitchen is filled with gorgeous aromas and the peppers should be starting to char.
Check peppers. Turn them over again so that the most uncharred area is on top.
Roast for a further 10-20 minutes. You may need more or less depending on how large your peppers are. When done, the peppers should be at least 50% blackened, the skin should look loose and wrinkled and the peppers should be starting to collapse.
Remove from the oven and allow to cool slightly.
Using your fingers, peel off the blackened skins. Pull at the stalk and remove the stalk and seeds. Most of the seeds should come with the stalk.
Cut or pull apart the roasted red peppers. This is easy to do using the natural segments in the peppers. Remove any remaining seeds.
Dress with extra virgin olive oil, chopped garlic and a sprinkle of salt. Anchovies are optional but traditional in my family.
Serve warm or cold.
Roasted Red Peppers can be stored with the dressing in a sealed container in the refrigerator for one week. To freeze - place undressed roasted red peppers in click seal bags, remove excess air before freezing. Defrost in refrigerator then proceed with dressing or serve as desired.