Roasted Peppers and Tomatoes Baked with Herbs and Capers

4 big sweet peppers (or more smaller ones)

1 large beefsteak type tomato (or 1 1/4 pounds other ripe tomatoes)

2 smaller tomatoes

6 parsley sprigs

12 large basil leaves

1 plump garlic clove

2 Tbs capers

12 olives

3 Tbs olive oil

salt and freshly ground black pepper

 

Roast the peppers until charred.  Drop them into a bowl, cover and set them aside while you do everything else.  When you need them wipe off the blackened skin, pull out the seeds, core and cut into wide strips

Score the ends of the tomatoes, then drop them into boiling water for 10 seconds.  Remove the skins, halve them crosswise, and gently squeeze out the seeds.  Cut the walls into wide pieces.  Reserve the cores for a soup or sauce.

Chop up about 1/2 cup fresh parsley along with the basil and garlic, then put them in a bowl with the capers, olives and olive oil.  season with about 3/4 tsp salt and some pepper.

Preheat the oven to 400F.  Lightly oil a small gratin dish.  Add the tomatoes, peppers, and sauce and gently toss with your hands.  Season with pepper.

Cover and bake for  20 minutes.  Let cool before serving.

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