Yield > 4
Servings
Keys : Appetizers Spanish Spain European Mediterranean
Ingredients :
3 x Red bell peppers, large
1/2 lb Ripe tomatoes, sliced
1 tsp Superfine sugar
1 x Baguette, cut into 1/2" thick
slices
2 tsp Tomato puree
1 tsp Sweet paprika
2 tbl Red wine vinegar
Salt
Freshly ground pepper
6 tbl Sun-dried tomato oil
Method :
• To roast the peppers, preheat an oven to 400 F. Cut
peppers in half lenthwise. Remove ribs and seeds. Place cutside
down onto an ungreased baking sheet, flattening with
hand. Roast until blistered and blackened, about 40 minutes,
turning peppers several times during cooking. Remove the
peppers from the oven, place into a paper bag, seal and let
stand 20 minutes. Peel and cut peppers into strips. Dust the
tomato slices lightly with the sugar. Toast the bread slices. In
a bowl mix together the tomato puree, paprika, garlic and
vinegar. Salt and pepper to taste. Whisk in the Sun-Dried
Tomato Oil, pouring in a thin drizzle. To serve, place the
pepper strips and a tomato slice on each bread slice. Top each
with a tablespoon of the puree mixture.
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