RECIPES WITH TOMATOES AND BELL PEPPERS RECIPES

Steps:

• Preheat an oven to 400°F.
• In a large bowl, mix together the bell peppers, tomatoes, half of the garlic, the olive oil, half of the vinegar, the oregano, sugar, salt and pepper. Mix well and spread out in a single layer in a large baking pan.
• Roast the vegetables for about 20 minutes. Remove from the oven, turn the vegetables so that they will brown evenly, and return them to the oven. Continue to roast until the peppers are slightly charred at the edges and the tomatoes are soft and tender and have begun to form a sauce, about 10 minutes more.
• Remove from the oven and sprinkle with the remaining garlic to taste and the remaining vinegar. Let cool until warm or room temperature. Garnish with the basil just before serving. Serves 4 to 6.
• <b>Serving Tips:</b> This dish comes from Apulia, in southeast Italy, and it is as delicious at room temperature as it is warm. Serve as a side dish with roasted meats or browned sausages, toss with pasta or pile into a crusty sandwich. It also makes a good appetizer with a mound of creamy goat cheese alongside.

Steps:

• Blanch the tomatoes, rinse in cold water, peel, quarter, core and cut into small cubes. Press the cores through a fine sieve and collect the juice. Peel shallot and garlic, chop finely and cook until translucent in a pan with 2 tablespoons of hot oil. Add tomatoes and the tomato paste with the strained juice, season with salt and pepper and simmer for about 20 minutes over medium heat.
• Meanwhile, rinse the bell peppers, cut in half, remove seeds and ribs and cut into narrow strips. Sauté on all sides in a hot pan with 2 tablespoons oil. Add the bell peppers and capers to the tomato sauce and cook for about 5 minutes. Season with a pinch of sugar to taste, transfer to plates and serve sprinkled with basil strips.