Cut capsicums in half lengthwise and remove the membranes and seeds. Put two tomatoes quarters in each capsicum half. Place 2 garlic slivers and one teaspoon olive paste in each half and drizzle each half with 2 teaspoons olive oil.
Place the capsicums on a foil lined baking tray and roast for 40 minutes. Remove from oven, top with fetta and black pepper, then roast another 15 minutes. Garnish with torn basil leaves.