Grill or roast the peppers until blackened, turning occasionally, 15 minutes.
Put in a small paper bag until cool. When cool, remove skin and seeds and cut
into strips.
Heat olive oil in large saucepan or pot. Add garlic, sauté until dark brown. Add
capers, stir 2 minutes. Add anchovies over high heat until dissolved. Be
careful- the anchovies causes the oil to splatter!
Add tomatoes, marjoram, reduce heat, simmer for 10 minutes. Add sherry or
vermouth. Continue to simmer for 20 - 30 minutes, until the sauce is reduces and
somewhat thick. Add the sliced bell peppers and cook an additional 10 minutes.
Season with pepper and crushed dried chilies.
Serve over pasta. Freezes well in 1 quart bags.