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Joan Nathan's Cooked Tomato and Pepper Salad

4.2

(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.

Recipe information

  • Yield

    Makes 3 cups (serves 6 as a side dish)

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

Preparation

  1. Step 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.

    Step 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.

    Step 3

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

Nutrition Per Serving

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.
TagsSaladIsraeliMiddle EasternTomatoVegetableBell PepperPaprikaHerbs & SpicesSideDinnerNut FreeGluten FreeDairy FreeVegetarianVeganWeeknight MealsSimmerParade
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