Piperade (Saute of peppers, onions and tomatoes)

1. 1

   Preheat broiler with broiler rack about 2 inches from heat.

2. 2

   Broil peppers for 10 minutes, turning as skins blister and blacken.

3. 3

   Remove peppers.

4. 4

   When cool enough to handle, carefully peel and seed, discarding skins and seeds.

5. 5

   Cut peppers into thin strips.

6. 6

   In large skillet, using no butter or oil, combine peppers, onions, tomatoes, garlic and herbs and cook, covered, over very low heat for 1 to 1 1/2 hours, stirring occasionally.

7. 7

   Mixture should be quite thick.

8. 8

   Piperade can be made ahead and put into 4 half-cup ramekins or molds.

9. 9

   To reheat, place in boiling water bath and cook on top of stove until warmed through, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.