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1
To roast the peppers, preheat an oven to 400 F. Cut peppers in half lenthwise.
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2
Remove ribs and seeds.
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3
Place cut-side down onto an ungreased baking sheet, flattening with hand.
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4
Roast till blistered and blackened, about 40 min, turning peppers several times during cooking.
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5
Remove the peppers from the oven, place into a paper bag, seal and let stand 20 min.
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6
Peel and cut peppers into strips.
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7
Dust the tomato slices lightly with the sugar.
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8
Toast the bread slices.
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9
In a bowl mix together the tomato puree, paprika, garlic and vinegar.
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10
Salt and pepper to taste.
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11
Whisk in the Sun-Dry Tomato Oil, pouring in a thin drizzle.
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12
To serve, place the pepper strips and a tomato slice on each bread slice.
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13
Top each with a Tbsp.
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14
of the puree mix.
