Joan Nathan's Cooked Tomato and Pepper Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 3 cups (serves 6 as a side dish)
- 1 teaspoon sugar
- 2 teaspoons sweet paprika
- freshly ground black pepper, to taste
- 2 red bell peppers
- 2 teaspoons salt, or to taste
Preparation 1. Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Place under the broiler and char the skins. Seal tightly in a plastic bag to steam for about 15 to 20 minutes. Slip off and discard the skins. Cut the peppers into 1-inch squares. 2. Heat 1/4 cup of the oil in a heavy skillet; add the peppers, tomatoes, garlic, sugar, paprika, salt and pepper. Simmer over a low flame, stirring occasionally, and mash the vegetables with a fork until the liquid begins to evaporate. Continue to cook until the salad thickens and has a saucelike consistency. 3. Serve at room temperature, drizzled with the remaining tablespoon of oil. Per serving: 217 calories, 24g carbohydrates, 4g protein, 13g fat, no cholesterol. Nutritional Breakdown: New Wellness, Richmond, Va. Nutritional analysis provided by New Wellness, Richmond, Va.
Preparation 1. Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Place under the broiler and char the skins. Seal tightly in a plastic bag to steam for about 15 to 20 minutes. Slip off and discard the skins. Cut the peppers into 1-inch squares. 2. Heat 1/4 cup of the oil in a heavy skillet; add the peppers, tomatoes, garlic, sugar, paprika, salt and pepper. Simmer over a low flame, stirring occasionally, and mash the vegetables with a fork until the liquid begins to evaporate. Continue to cook until the salad thickens and has a saucelike consistency. 3. Serve at room temperature, drizzled with the remaining tablespoon of oil. Per serving: 217 calories, 24g carbohydrates, 4g protein, 13g fat, no cholesterol. Nutritional Breakdown: New Wellness, Richmond, Va. Nutritional analysis provided by New Wellness, Richmond, Va.
