Cooked Tomato and Pepper Salad

[Guest guest]

* Exported from MasterCook *

 

Joan Nathan's Cooked Tomato and Pepper Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Salads Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 red bell peppers

2 yellow bell peppers

1/4 cup extra-virgin olive oil

PLUS 1 tablespoon more olive oil

3 pounds ripe tomatoes, peeled -- seeded and diced

ABOUT 6 ripe tomatoes

4 large garlic cloves -- finely minced

1 teaspoon sugar

2 teaspoons sweet paprika

2 teaspoons salt -- or to taste

freshly ground black pepper -- to taste

 

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 to about 15 to 20 minutes. Slip off and

discard the skins . Cut the peppers into 1-inch squares.

 

Heat 1/4-cup of the oil in a heavy skillet; add the peppers, tomatoes, garlic,

sugar, paprika, salt and pepper. Simmer over a low flame, stirring

occasionally, and mash the vegetables with a fork until the liquid begins to

evaporate. Continue to cook until the salad thickens and has a sauce-like

consistency. Serve at room temperature, drizzled with the remaining tablespoon

of oil.

 

Makes 3 cups.

 

*AUTHOR'S NOTES*

Joan Nathan's " The Food of Israel Today " is full of intensely flavored recipes,

such as this salad. Grab a copy now, while so many fresh vegetables are

available.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This recipe is brought to you via the courtesy of the The Oregonian

Newspaper - via the Parade (which is a Sunday Newspaper Magazine), which comes

from the Sunday, August 26, 2001 (p. 15) Parade magazine regarding the article

" Simply Delicious " (pp. 14-16) by Sheila Lukins.