Total Steps
1
Ingredients
10
Tools Needed
5
Ingredients
- 6 tablespoons Sun-dried tomato oil
- Salt
- Freshly ground pepper
- 2 tablespoons Red wine vinegar
- 1 teaspoon Sweet paprika
- 3 Large red bell peppers
- pound Ripe tomatoes, sliced
- 1 teaspoon Superfine sugar
- 1 Baguette, cut into 1/2" thick slices
- 2 teaspoons Tomato puree
Instructions
1
Step 1
about 40 minutes, 20 minutes
Preheat an oven to 400 F. To roast the peppers, cut them in half lengthwise, remove ribs and seeds. Place cut-side down onto an ungreased baking sheet, flattening with hand. Roast until blistered and blackened, about 40 minutes, turning peppers several times during cooking. Remove the peppers from the oven, place into a paper bag, seal, and let stand for 20 minutes. Peel and cut peppers into strips. Dust the tomato slices lightly with the sugar. Toast the bread slices. In a bowl (recipe incomplete).
Tools & Equipment
Oven
Baking sheet
Paper bag
Bowl
Whisk