All aromas of the sun and summer have melted in this bowl filled with jewel bright roasted peppers and tomatoes.
Upon roasting the peppers and tomatoes, chopping them, and mixing with spices and olive oil, you will enjoy a very tasty spread-relish.
If you spread a soft goat cheese, cream cheese or ricotta on a cracker, a slice of toasted bread or a pita bread and top it with a dollop of this sunny medley, you will treat yourself, your loved ones or friends with a delicious appetizer.
If you add a spoonful of the roasted pepper-tomato relish to a piece of meat, poultry or fish, you will create a delicious and beautifully looking main course.
Oven-Roasted Pepper-Tomato Dip and relish
about 2 cups
- 3 medium tomatoes, preferably Roma or other meaty tomatoes
- 2 sweet peppers (red, yellow or orange)
- 5-6 unpeeled garlic cloves
- 1-2 tbsp finely chopped fresh parsley or 1 tbsp finely chopped fresh basil
- 1 tbsp extra virgin olive oil (approximately)
- Pinch of cayenne pepper
- Black pepper
Preheat oven to 425-450 F (220-230 C).
Line a baking sheet with a foil or baking mat.
Cut the tomatoes in half and gently squeeze, removing excess juices.
Cut the peppers in half lengthwise. Remove the core.
Put the peppers halves cut side down, and the tomatoes cut side up on the baking sheet, and arrange the garlic cloves in between them.
Bake the peppers and tomatoes in a center of the oven for approximately 15-20 minutes until the pepper skins will be charred.
Remove the peppers and tomatoes from the oven. Cool completely on a baking sheet. Remove skin from the peppers and tomatoes. Squeeze the garlic from the skin.
Chop the peppers, tomatoes and garlic with a knife. Stir in parsley, salt, black pepper, and cayenne pepper. Add the olive oil, stir.
Cook with pleasure!