45 minutes
A traditional Spanish salad featuring roasted red peppers and tomatoes, with a robust sauce and optional additions like tuna, hard-boiled eggs, and black olives.
Bell Pepper, whole, roasted, peeled, and sliced
each
Tomatoes, whole, roasted, peeled, and diced
0 lb
Garlic Clove, finely chopped
each
tablespoons
to taste
to taste
teaspoons
1. Oven Prep
Preheat your oven to a fiery 500°F (260°C).
2. Roasting Beginnings
Arrange the whole peppers and tomatoes on a foil-lined baking sheet and introduce them to the oven's embrace. The tomatoes will need about 15 minutes before their skins yield; remove them once they're tender and their skins have slackened.
3. Pepper Perfection
Flip the peppers and let them roast for 15 more minutes. They should emerge soft with skins that have beautifully blistered and charred in places.
4. Steam Escape
Encase the roasted peppers in a plastic bag, seal the heat within, and allow them to steam and cool for a soothing 10-15 minutes.
5. Tomato Prep
As the peppers enjoy their steam bath, liberate the tomatoes from their skins, discard the tough cores, and dice them.
6. Pepper Prep
Once the peppers have cooled to a tactile pleasure, peel away their skins, bid farewell to stems and seeds, and slice them into generous strips, about ⅔ inch in width. Be sure to cherish any escaping juices for the salad.
7. Aromatic Sauté
Warm 1 tablespoon of olive oil in a skillet over medium heat and introduce the garlic just until it whispers its fragrance, mere seconds.
8. Sauce Creation
Welcome the chopped tomatoes, a sprinkle of salt, a twist of pepper, and a hint of sugar into the pan. Let the mixture dance on high heat for about 8 minutes, transforming into a thickened sauce.
9. Unity
Introduce the roasted pepper strips to the tomato mixture, and let them become acquainted off the heat.
Select ripe, firm tomatoes and fresh red peppers, considering heirloom varieties for extra flavor during tomato season.
Achieve an even char by roasting over an open flame or broiler and steam them afterward for easy peeling.
Use fresh herbs generously and season in layers to ensure each element is flavorful.
Seed and salt your tomatoes to concentrate their flavor and draw out extra moisture.
Use high-quality extra virgin olive oil with a fruity note to complement the vegetables.
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