Joan Nathan's Cooked Tomato And Pepper Salad

Recipe Ingredients

2		Red bell peppers
2		Yellow bell peppers
1/4 cup	59ml	Extra-virgin olive oil - plus
1 tablespoon	15ml	Extra-virgin olive oil
3 lbs	1362g / 48oz	Ripe tomatoes - (abt 6) - peeled, seeded,
		And diced
4		Garlic cloves - finely minced (large)
1 teaspoon	5ml	Sugar
2 teaspoons	10ml	Sweet paprika
2 teaspoons	10ml	Salt - or to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 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 saucelike consistency.

Serve at room temperature, drizzled with the remaining tablespoon of oil.

This recipe yields 3 cups (serves 6 as a side dish).

Nutritional Analysis Per Serving: 217 calories, 24g carbohydrates, 4g protein, 13g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 08-26-2001 - S(Reformatted for MC6): - 07-31-2002 by Joe Comiskey - [email protected]

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