Рецепт Joan Nathan's Cooked Tomato And Pepper Salad
Ингредиенты
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Инструкции
- 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 min. Slip off and throw away the skins. Cut the peppers into 1-inch squares.
- Heat 1/4 c. of the oil in a heavy skillet; add in the peppers, tomatoes, garlic, sugar, paprika, salt and pepper. Simmer over a low flame, stirring occasionally, and mash the vegetables with a fork till the liquid begins to evaporate. Continue to cook till the salad thickens and has a saucelike consistency.
- Serve at room temperature, drizzled with the remaining Tbsp. of oil.
- This recipe yields 3 c. (serves 6 as a side dish).
- Comments: 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.