Red Pepper Salad

1. 1

   Heat the oil in a large frying pan over medium-low heat.

2. 2

   Add the red peppers and garlic and cook, stirring frequently, over low heat for 5 minutes, until the peppers soften.

3. 3

   Add the tomatoes and bring to a simmer over high heat.

4. 4

   Return the heat to medium-low and cover.

5. 5

   Simmer for 1215 minutes, until the tomatoes have broken down.

6. 6

   Stir in the parsley, season well with salt and pepper, and cook for 2 minutes more, until the tomato juices thicken slightly.

7. 7

   Using a slotted spoon, remove the peppers from the pan and arrange on a serving platter.

8. 8

   Add the vinegar to the tomatoes, increase the heat to medium-high, and cook for 57 minutes, or until the tomatoes have thickened.

9. 9

   Pour the sauce over the peppers and let cool.

10. 10

    Variation:

11. 11

    Red Pepper Dressing: Process the salad in a food processor until smooth.

12. 12

    Whisk in enough olive oil to make a dressing and use to coat a mix of green leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.