Cooked Red Pepper & Tomato Salad

Ingredients

• 4 red bell peppers
• 1/4 cupextra-virgin olive oil
• 3 pounds (1.36 kg) ripe tomatoes (about 6), peeled, seeded and diced
• 4 large cloves of garlic, finely minced
• 1 teaspoon (5 ml) sugar
• 1 teaspoons (5 ml) sweet paprika
• 1 teaspoons (5 ml) salt, or to taste
• Freshly ground black pepper, to taste

Method

1. Halve the peppers lengthwise. Remove the seeds and ribs and place the peppers flat on a baking sheet, skin-side up. Place under the broiler and char the skins, or use a BBQ.
2. Seal the peppers tightly in a plastic bag to steam for about 15 to 20 minutes. Slip off and discard the skins, then cut the peppers into 1-inch (3 cm) squares.
3. Heat 1/4 cup (60 ml) of the oil in a heavy skillet, then add the peppers, tomatoes, garlic, sugar, paprika, salt, and pepper. Simmer over a low flame, stirring occasionally, and mash the vegetables with a fork until the liquid begins to evaporate. Continue to cook until the salad thickens and has a saucelike consistency.

Double the recipe, you will thank me :)