Soak the dried tomatoes in a bowl of hot water for 15 minutes.
Remove the seeds from the peppers and cut them in half lengthwise.
Roast them in the oven for 15 to 20 minutes, until the skin turns black.
Peel the peppers and cut them into pieces.
Mix the peppers with the basil, chopped garlic, olive oil, tomatoes, salt and pepper.
Chill for 30 minutes before serving with your Sigdal rye and spelt bran crackers.