Recipes : Mixed Pepper and Tomato Dish

Mixed Pepper and Tomato Dish

The Skinny Cook>Recipe Search>Vegetables>Mixed Pepper and Tomato Dish

Mixed Pepper and Tomato Dish

Makes 4 servings in 90 minutes
Posted by The T-Bones Chef : 30 December 2005

Vegetables / Italy / Side Dish / Oven / No marination

The Skinny Cook Rush Rush Curry Chicken recipe At the end of summer, when tomatoes (and the other vegetables of course) are abundant in the garden, this dish is a real delight. But with a little imagination, you can make it perfectly work for a cold winter night...

INGREDIENTS

3 peppers (e.g. red, yellow and green), de-seeded and cut in small slices
6 large pomodori (Italian tomatoes), peeled and halved, or 16 cherry tomatoes, or 1 large (28 ounce) (800 gr) can of Italian tomatoes, drained
1 (preferably red) onion, finely chopped
2 cloves of garlic, quartered
optional: a handful of black olives
optional: one (small) green or yellow courgette, cut in cubes
1 tablespoon of (light brown, if possible) sugar, (In Belgium we use the brand "Caissonade" from Tienen
3 tablespoons of rice wine or sherry
3/4 sprigs of rosemary
2 tablespoons of olive oil
sea-salt and pepper

PREPARATION

Preheat the oven to 390 °F (200 °C)
Put all of the vegetables in an oven dish, sprinkle the sugar, pepper and salt on top and add the rice wine. Mix everything gently and cover with tin foil. Put this in the oven for about 40 minutes.
Remove the tin foil, mix gently and add the rosemary. Sprinkle the olive oil over the dish and put back in the oven for another 30 minutes.
Serve with lots of rice or bread, so you don't forget to enjoy the rich and delicious juices...

SEARCH FOR MORE RECIPES!


	The Skinny Cook>Recipe Search>Vegetables>Mixed Pepper and Tomato Dish Mixed Pepper and Tomato Dish Makes 4 servings in 90 minutes Posted by The T-Bones Chef : 30 December 2005 Vegetables / Italy / Side Dish / Oven / No marination
	At the end of summer, when tomatoes (and the other vegetables of course) are abundant in the garden, this dish is a real delight. But with a little imagination, you can make it perfectly work for a cold winter night...
	INGREDIENTS 3 peppers (e.g. red, yellow and green), de-seeded and cut in small slices 6 large pomodori (Italian tomatoes), peeled and halved, or 16 cherry tomatoes, or 1 large (28 ounce) (800 gr) can of Italian tomatoes, drained 1 (preferably red) onion, finely chopped 2 cloves of garlic, quartered optional: a handful of black olives optional: one (small) green or yellow courgette, cut in cubes 1 tablespoon of (light brown, if possible) sugar, (In Belgium we use the brand "Caissonade" from Tienen 3 tablespoons of rice wine or sherry 3/4 sprigs of rosemary 2 tablespoons of olive oil sea-salt and pepper
	PREPARATION Preheat the oven to 390 °F (200 °C) Put all of the vegetables in an oven dish, sprinkle the sugar, pepper and salt on top and add the rice wine. Mix everything gently and cover with tin foil. Put this in the oven for about 40 minutes. Remove the tin foil, mix gently and add the rosemary. Sprinkle the olive oil over the dish and put back in the oven for another 30 minutes. Serve with lots of rice or bread, so you don't forget to enjoy the rich and delicious juices...