| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
Sami |
Vegetables |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Red bell peppers |
| 2 |
tb |
Fruity olive oil |
| 1 |
|
Garlic clove; thinly sliced |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Tomato paste (the kind you squeeze out of a tube) |
| 1 |
tb |
Balsamic vinegar |
|
|
Small basil leaves left whole, -=OR=- Large Basil leaves shredded |
INSTRUCTIONS
SLICE THE PEPPER INTO STRIPS 2- to 3-inches long and about 1/4-inch
wide--or whatever width appeals to you. They can be very skinny, or nice
and wide, too. Heat oil in a large skillet with the garlic. When it's hot,
add the peppers, sprinkled with salt, and stir so that all are coated with
the oil. Cook over a brisk heat, shaking the pan occasionally until the
peppers are hot and beginning to cook, about 5 minutes, then stir in the
tomato paste. When it is well incorporated, add the vinegar and stir.
Continue to saute until the vinegar is reduced and the peppers are as done
as you like. They're good when still somewhat firm--perfect for a little
salad--but they can also cook until they are very soft throughout-- good
with pasta or heaped on garlic- rubbed grilled bread. Toss in the basil,
season with pepper, and heap onto a serving plate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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