Peppers and tomato salad
Tipo de receta: Starter
Cocina: Sephardic
Raciones: 10
Salad made with roasted green and red peppers and tomato sauce
  • 2 pounds red bell peppers
  • 2 pound green bell peppers
  • 1,5 pounds tomatoes
  • 3 garlic cloves
  • Extra virgin olive oil
  • Salt to taste
  1. Roast the peppers until browned on the outside, in the oven at 180ºC (fan) / 200ºC (no fan). Let stand covered so that they can be peeled.
  2. When peppers are cool remove the skin thoroughly and drain them in a colander, cut into strips, so that they release all their juice, at least 3 hours.
  3. In the meantime prepare the tomato sauce. Seed, peel and chop the tomatoes. Set aside.
  4. Peel the garlic, slice it and stir-fry in a couple of tbsp oil in a skillet. When golden brown add the tomatoes and stir-fry until the tomatoes are soft and cooked through, crushing them with the edge of a wooden spoon as you go. You can also leave the seeds and skins and ultimately pass the sauce through a food mill. It will be less chunky, but equally good.
  5. When the tomato sauce is ready add the peppers shredded into thin strips and cook in a very, very low heat, about 3 hours, until all the liquid is fully evaporated. Salt to taste.
  6. Since many Sephardic dishes, even salads, have a sweet touch, I added a good spoonful of sugar cane molasses. The slightly smoky flavor of the molasses goes well with the tartness of the tomatoes.
Recipe by Recetas caseras con fotos paso a paso de Miriam García at