Joan Nathan's Cooked Tomato and Pepper Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Joan Nathan's The Foods of Israel Today is full of intensely flavored recipes, such as this salad. Grab a copy now, while so many fresh vegetables are available. Ingredients:
2 red bell peppers |
2 yellow bell peppers |
1/4 cup plus 1 tablespoon extra-virgin olive oil |
3 pounds ripe tomatoes (about 6), peeled, seeded and dicedv |
4 large cloves of garlic, finely minced |
1 teaspoon sugar |
2 teaspoons sweet paprika |
2 teaspoons salt, or to taste |
freshly ground black pepper, to taste |
Directions:
1. 1. 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.
2. 2. 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.
3. 3. Serve at room temperature, drizzled with the remaining tablespoon of oil.
4. Per serving: 217 calories, 24g carbohydrates, 4g protein, 13g fat, no cholesterol.Nutritional Breakdown: New Wellness, Richmond, Va. Nutritional analysis provided by New Wellness, Richmond, Va.
|
|