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Receta Joan Nathan's Cooked Tomato And Pepper Salad
by Global Cookbook

Joan Nathan's Cooked Tomato And Pepper Salad
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Ingredientes

  • 2 x red bell peppers
  • 2 x yellow bell peppers
  • 1/4 c. extra-virgin extra virgin olive oil plus
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 3 lb ripe tomatoes - (abt 6) peeled, seeded, and diced
  • 4 lrg garlic cloves finely chopped
  • 1 tsp sugar
  • 2 tsp sweet paprika
  • 2 tsp salt or possibly to taste Freshly-grnd black pepper to taste

Direcciones

  1. Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Place under the broiler and char the skins. Seal tightly in a plastic bag to steam for about 15 to 20 min. Slip off and throw away the skins. Cut the peppers into 1-inch squares.
  2. Heat 1/4 c. of the oil in a heavy skillet; add in the peppers, tomatoes, garlic, sugar, paprika, salt and pepper. Simmer over a low flame, stirring occasionally, and mash the vegetables with a fork till the liquid begins to evaporate. Continue to cook till the salad thickens and has a saucelike consistency.
  3. Serve at room temperature, drizzled with the remaining Tbsp. of oil.
  4. This recipe yields 3 c. (serves 6 as a side dish).
  5. Comments: Joan Nathan's "The Foods of Israel Today" is full of intensely flavored recipes, such as this salad. Grab a copy now, while so many fresh vegetables are available.