Preheat oven to 350.
On a large baking dish place all peppers whole.
Add 1 cup of water to the bottom of the pan.
Slow roast the peppers in the oven for 30-45 minutes or until tender.
Remove from pan and place in a brown paper bag close the bag and let sit for 1 hour. This will loosen the skins.
Finely chop all garlic.
Remove skins from peppers and slice peppers into thin strips removing seeds and stem.
Place peppers and garlic in a large bowl with olive oil.
If you would prefer to eat them at a later date you can easily can them up.
To can them, simply have 6 large clean mason jars on hand. Add peppers to mason jars and add in enough olive oil to cover the peppers. Seal as usual *These peppers taste better the longer they sit.*
When you are ready to eat them, take what is needed out of the mason jars and enjoy them on pizza and breads or add them to any dish that you desire.
