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1
In a small food processor puree tomatoes, reserved tablespoon oil, pine nuts, and Parmesan until smooth.
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2
Tomato paste may be make 1 week ahead and chilled, covered.
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3
Broiler method:
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4
Preheat broiler.
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5
Quarter peppers lengthwise, discarding stems, seeds, and ribs.
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6
Put peppers,skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins ate blistered and charred, 8 to 12 minutes.
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7
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
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8
Peel peppers.
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9
Lay whole peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high.
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10
Char peppers, turning them with tongs, until skin are blackened, 6 to 8 minutes.
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11
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
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12
Peel peppers.
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13
Cut off tops and discard seeds and ribs.
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14
Cut roasted peppers into 1-inch-long thin strips.
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15
In a small bowl stir together peppers, garlic, oil, and thyme and season with salt and pepper.
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16
Marinate peppers at room temperature, covered, at least 3 hours.
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17
Peppers may be prepared 1 week ahead and chilled, covered.
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18
Preheat oven to 375F.
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19
and lightly oil 2 large baking sheets.
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20
On a lightly floured surface with a floured rolling pin roll out dough into a 16-inch round (1/8 inch thick).
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21
Cut out 36 rounds with a 1 1/2-inch round cutter and arrange 1 inch apart on baking sheets.
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22
Spoon about 3/4 teaspoon tomato paste onto each round and top with about 12 tablespoon marinated peppers.
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23
Sprinkle hors d'oeuvres with thyme.
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24
Bake hors d'oeuvres in batches in middle of oven 16 minutes, or until rounds are pale golden, and cool on a rack.
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25
Hors d'oeuvres may be made 1 day ahead, cooled completely, and chilled, covered, or 1 month ahead and frozen.
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26
Bring hors d'oeuvres to room temperature and heat in a 300F.
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27
oven 10 minutes before serving.
