Joan Nathan's Cooked Tomato and Pepper Salad

1. 1

   1.

2. 2

   Halve the peppers lengthwise.

3. 3

   Remove the seeds and ribs and place flat on a baking sheet, skin-side up.

4. 4

   Place under the broiler and char the skins.

5. 5

   Seal tightly in a plastic bag to steam for about 15 to 20 minutes.

6. 6

   Slip off and discard the skins.

7. 7

   Cut the peppers into 1-inch squares.

8. 8

   2.

9. 9

   Heat 1/4 cup of the oil in a heavy skillet; add the peppers, tomatoes, garlic, sugar, paprika, salt and pepper.

10. 10

    Simmer over a low flame, stirring occasionally, and mash the vegetables with a fork until the liquid begins to evaporate.

11. 11

    Continue to cook until the salad thickens and has a saucelike consistency.

12. 12

    3.

13. 13

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

* Per serving · 4 servings · Values may vary.

No additional tips available.