Whole Roasted Peppers with Yogurt and Fresh Tomato Sauce

1. 1

   Put the bell peppers on a piece of foil on a baking sheet and roast in a preheated 350F oven for 3/41 hour, until soft and browned in parts, turning them over once.

2. 2

   For the tomato sauce, heat the garlic in the oil, stirring for a few seconds only, until the aroma rises.

3. 3

   Add the tomatoes, sugar, salt, and chili pepper, and cook, stirring occasionally, for about 20 minutes, until reduced and thick.

4. 4

   Add the vinegar towards the end.

5. 5

   Serve the peppers whole.

6. 6

   Do not peel them.

7. 7

   Pass around the yogurt and the tomato sauce for people to help themselves.

8. 8

   Mix 12 crushed garlic cloves with the yogurt and add a little salt.

9. 9

   Small eggplants, one for each person, can be roasted whole at the same time and served with the peppers.

* Per serving · 4 servings · Values may vary.

No additional tips available.