“Like all magnificent things, it’s very simple.” ~ Natalie Babbitt, Tuck Everlasting
I am often reminded that it is the simple things that are the best; your morning coffee, a walk with friend, a glass of wine and good conversation at the table. It is that way with food too. Roasted red peppers are easy to prepare and a key ingredient in many Spanish dishes but also shine on their own in one of my favorite tapas dishes. Roasted red peppers on a slice of good bread are sublime. It is the simplest of dishes but it takes you there. And there is a place I want to go.
*note I only used 2 peppers in the pictures
*Recipe slightly adapted from ~ The Basque Table
Ingredients (makes 1 cup)
8 red peppers
½ cup plus 2 tbsp olive oil
1 clove garlic, sliced
¼ tsp salt
¼ tsp sugar
Instructions
Preheat oven to 350°. Rinse and dry the peppers and put them on a baking sheet in the oven and roast for 1 hour turning every 15 minutes.
Remove from the oven and cover with paper or kitchen towels. When the peppers are cool enough to handle, remove skins and stems. Cut open over a bowl and remove seeds. Strain and save the juice for later.
Cut each pepper into 1/3” strips or to whatever size fits your recipe if using for one.
Heat oil in a skillet over medium heat then add the garlic and sauté for 2 minutes until golden.
Add the peppers and any reserved juice and season with salt and sugar. Lower the heat and cook for 15 minutes stirring often.
Enjoy!
Roasted Red Peppers
Ingredients
- 8 red peppers
- ½ cup plus 2 tbsp olive oil
- 1 clove garlic sliced
- ¼ tsp salt
- ¼ tsp sugar
Instructions
- Preheat oven to 350°. Rinse and dry the peppers and put them on a baking sheet in the oven and roast for 1 hour turning every 15 minutes.
- Remove from the oven and cover with paper or kitchen towels. When the peppers are cool enough to handle, remove skins and stems. Cut open and remove seeds. Strain and save the juice for later if there is any.
- Cut each pepper into 1/3” strips or to whatever size fits your recipe if using for one.
- Heat oil in a skillet over medium heat then add the garlic and sauté for 2 minutes until golden. Add the peppers and season with salt and sugar. Lower the heat and cook for 15 minutes stirring often.
I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm!
Roasted red peppers? Oh, you are killing me. I love roasted peppers with gorgonzola. I must try this version.
Ooooh with gorgonzola! I’ll have to try that!