Joan Nathans Cooked Tomato and Pepper Salad Recipe

Joan Nathans Cooked Tomato and Pepper Salad Recipe

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