School of tapas: Red pepper and tomato salad from La Mancha
Tipo de receta: Starter
Cocina: Spanish
Raciones: 5
Roasted red pepper and tomato salad from La Mancha, Spain
  • 4-5 ripe red peppers
  • 3-4 medium tomatoes
  • 1 pinch cumin seeds
  • 2 garlic cloves
  • Virgin olive oil
  • Salt to taste
  1. Start by roasting the peppers and tomatoes. Put them on an oven tray and roast them at 180º -190ºC. Roast the peppers until they are browned on all sides and the skin is blackened and loose. Transfer the peppers to a lidded pot and let them cool completely (in Spain we say they "sweat"). This makes peeling them a lot easier.
  2. Transfer the roasted tomatoes to a colander and let drain.
  3. Once the peppers are cool, peel and chop to your liking. Set aside.
  4. Let the tomatoes drain to remove as much liquid as possible (1). Skin the tomatoes and crush them in a powerful blender or a food mill to get rid of the seeds. Salt the sauce to taste.
  5. Place the peppers in a dish and add the tomato sauce. Salt generously because the peppers are very sugary.
  6. Peel the garlic and mash in a mortar (2). Add the pinch of cumin and olive oil to taste to make a tasty dressing. Get yourself a good loaf of bread and enjoy.
(1) If you hate the idea of getting rid of the liquid, which carries much tomato flavour, crush the tomatoes and reduce the sauce a little on low heat, because otherwise the sauce would be too thin.
(2) I like my dressing with a fierce garlic flavour, but if you do not like garlic as much as me, use one clove instead of two.
Recipe by Recetas caseras con fotos paso a paso de El Invitado de Invierno at