Description
Cooked bell peppers and tomatoes melt into a beautiful sweet and savory salad: a secret family recipe.
Ingredients
- 2 whole Red Bell Peppers
- 5 cloves Garlic
- 1 Tablespoon Olive Oil
- 26 ounces, weight Canned Whole Peeled Tomatoes, Juices Drained
- ¼ teaspoons Turmeric (or 2 Packets Spigol)
- 2 Tablespoons Sugar
- ¼ teaspoons Salt
Preparation
1. Rinse the bell peppers and place them, whole, on a baking sheet covered in tin foil. Bake at 400°F for about 40 minutes, flipping them after 20 minutes. They should be slightly blackened but not burnt. Let cool. Once cooled, peeled (the skin should come off very easily if they’re cooked enough) and seed them. Cut them in thin strips.
2. Peel and halve the garlic. In a skillet over medium heat, cook the olive oil for 2 minutes. Add garlic and cook for 2-3 minutes, until fragrant. Add tomatoes, simmer for about 15 minutes, stirring occasionally, breaking them against the side of the skillet as they cook.
3. Add the pepper strips to the pan, then the Spigol (or turmeric), sugar and salt. Simmer for about 20-30 minutes uncovered, stirring occasionally, until it reaches desired consistency. Adjust seasoning (sugar and salt.) Serve at room temperature.
