Roasted Red Peppers and Tomatoes - Asadillo
A dish of caramelized peppers and tomatoes, served ass a tapas or a side dish
4 red peppers
6 tablespoons olive oil
2 cloves of garlic, skinned and chopped
2 large tomatoes or 5 cocktail tomatoes, sliced
1 teaspoon dried oregano or marjoram
YIELD: Serves 4 as an appetizer, 3 as a side dish
COURSE: Vegetables and Sides
- Roast the peppers, either whole, or quartered and seeded until the skin blisters. Then put them in a plastic bag for ten minutes to loosen the skin. Carefully scrape off the skin, and and finish de-seeding and pithing. Cut peppers into strips
Pour 1 tablespoon of olive oil into an individual ramekins. Arrange the peppers, garlic and tomatoes in layers in the ramekins. Sprinkle with a little more oil and the herbs. Roast in a 450 degree oven for about 20 - 25 minutes until the tomatoe is reduced to a jammy sauce.
If using as an appetizer, serve with crusty bread and Serrano ham.