Life’s been a touch on the crazy side in the last few weeks.  I’ve started seriously looking at buying a condo, doing the associated wrangling with banks, my baby sister graduated from high school and moved into college, and been just generally busy enough that this blog has kind of fallen to the side.  Sorry guys, I kind of suck.  This first post tonight is the start of a major catchup effort, though. 

This is a fantastic, summery little side dish.  And it’s also technically two separate dishes, but screw it. Most of the stuff for this came from my garden, if not from the farmer’s market.  If you’re in a position to do something similar around this time of year, go for it. 

This recipe comes from A Girl and Her Pig, a cookbook I’ve used before (for those white wine stewed tomatoes, which I definitely need to make again), and I look forward to using again.

Roasted Tomatoes and Marinated Roasted Peppers

Ingredients

Marinated Roasted Peppers

  • 2 large red bell peppers
  • 1 small clove garlic, grated
  • 3 T sherry vinegar
  • 2 T extra virgin olive oil
  • 1 t sea salt
  • 5 large basil leaves

Take a cast iron pan and slowly heat over high heat.  Once fully heated, add your peppers, laying them on the long side.  How do you know if your pan is ready? When you add the peppers, the peppers should hiss a bit. Cook the peppers for about five minutes on each side, until there are large charred areas with wrinkly skin in between (see the difference between pics one, two, and three for a good idea of how this progression should look), for a total of twenty to twenty five minutes.

Remove the peppers to a medium sized bowl and cover it with wrap of some sort (April recommends plastic wrap, I used aluminum foil, it all worked good). Let the peppers steam and cool until they’re cool enough that you can handle them; this takes about twenty minutes. 

Remove the deflated peppers, peel the skin off (starting from the charred areas is a good idea), and then split the pepper along a seam, tearing a circle around the top to remove the stem and seeds, but catching the pepper juice in a glass bowl.  Tear the pepper into thin strips and put in a glass bowl, layering with the garlic, sea salt, and basil as you go.  Then, add the vinegar, and toss and massage the peppers a bit.  Top with olive oil, and put in the fridge.

Roasted Tomatoes

  • 3 medium garlic cloves, roughly chopped
  • a small handful of basil leaves, roughly chopped
  • 2 T balsamic vinegar
  • .25 c extra virgin olive oil
  • 1 t sea salt
  • 1 pound tomatoes (about 5 medium tomatoes), peeled, blanched, and cored (see technique for this in paragraph 3 of this recipe)

Preheat your oven to 300 degrees. Mix together everything except the tomatoes in a large bowl until the mixture is a bit viscous. Add your tomatoes, toss gently to coat, and let them sit for about five minutes to absorb the marinade. 

Transfer the tomatoes to a medium baking dish so that the tomatoes are spread in one layer, and then pour the marinade over them. Roast the tomatoes for 1.5 to 2 hours, until they look noticeably smaller, and softer.  (I’m pretty sure I went for the full two hours on these. This was a while ago so I don’t remember the exact length of time.)  About halfway through, start basting the tomatoes and pressing down on them with the back of a spoon every fifteen minutes or so – not enough to deflate them fully, but to just get them leaking a bit. Once the two hours are up, remove them from the oven and let them cool. 

To serve, combine the roasted tomatoes and marinated roasted peppers, toss, and nom!

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