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Categories:Viewed: 71 - Published at: 2 years ago
Ingredients
- 6 fleshy bell peppers
- 2 cups plain whole-milk or thick Greek-style strained yogurt
- 3 cloves garlic, chopped
- 12 tablespoons extra-virgin olive oil
- 1 1/2 pounds tomatoes, peeled and chopped
- 1 tablespoon sugar
- Salt
- A good pinch of ground chili pepper or flakes
- 2 tablespoons vinegar
Method
- Put the bell peppers on a piece of foil on a baking sheet and roast in a preheated 350F oven for 3/41 hour, until soft and browned in parts, turning them over once.
- For the tomato sauce, heat the garlic in the oil, stirring for a few seconds only, until the aroma rises.
- Add the tomatoes, sugar, salt, and chili pepper, and cook, stirring occasionally, for about 20 minutes, until reduced and thick.
- Add the vinegar towards the end.
- Serve the peppers whole.
- Do not peel them.
- Pass around the yogurt and the tomato sauce for people to help themselves.
- Mix 12 crushed garlic cloves with the yogurt and add a little salt.
- Small eggplants, one for each person, can be roasted whole at the same time and served with the peppers.
