Instructions:
1. Heat olive oil in a large high-sided skillet or dutch oven over medium-high heat. Once the oil is hot, add anchovies, garlic, onion, and peppers, sauté until peppers are tender-crisp, about 3 minutes.
2. Add crushed tomatoes, vinegar, salt, and sugar, stir to combine and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and continue to cook for 1 hour, stirring occasionally.
3. Preheat broiler or toaster oven. Place bread slices on a baking sheet and drizzle with olive oil. Rub bread slices with garlic and place in the oven. Toast until golden brown, remove from the oven and set aside.
4. Spoon peperonata on top of toasted garlic bread and top each slice with a couple of anchovy fillets. Garnish with fresh basil before serving.
