8 red peppers4 tomatoes3 tablespoons olive oilSea salt, black pepper7 ounces goat cheese, rind removed, thinly sliced4 tablespoons pestoPreheat oven to 400 degrees. Place the peppers on an oven rack and roast 20 minutes. Place them inside a plastic bag, wrap well and let cool several hours or overnight.Skin the peppers, discarding the core and seeds. Cut peppers into wide strips.Bring a pan of water to a boil. Cut a cone from the top of each tomato to remove the core. Plunge them into the boiling water for 20 seconds, then into cold water. Slip off the skins and slice the tomatoes.Preheat the oven to 425 degrees. Drizzle 1 tablespoon oil into the bottom of a 12-inch oval gratin dish or similar shallow, ovenproof pan. Arrange half the peppers in the bottom, and season them. Lay half the goat cheese over the peppers, then the sliced tomatoes. Drizzle with half the pesto. Lay the remaining peppers in place, season them, and scatter with the remaining cheese. Drizzle with the rest of the pesto, and a couple of tablespoons olive oil. Bake 25-30 minutes. Let cool half an hour or so and serve, warm or at room temperature.