Preheat the oven to 350°F.
Place the peppers, cut side up, on a baking pan that’s been brushed with oil. Roast in the oven for about 20 minutes.
Meanwhile, sauté the garlic over low heat with ½ teaspoon of olive oil in a saucepan until it becomes translucent, about 3 minutes. Add the tomatoes and cook over medium heat for about 15 minutes. Stir occasionally until all of the liquid has evaporated. Add the capers and salt to taste.
Arrange the roasted peppers on a platter and fill with the tomato sauce. Using your fingers, shred the basil and sprinkle atop the peppers and sauce.