3 large red peppers
3 large green peppers
90 ml olive oil 6 tbsp
375 g plum tomatoes, seeded & chopped 3/4 lb
6 garlic cloves, finely chopped
50 ml fresh cilantro, chopped 1/4 cup
15 ml red wine vinegar 1 tbsp
Brush peppers with 2 tablespoons (25 ml) oil; arrange on baking sheet. Roast in preheated 400 F (200 C) oven until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel, seed and slice.
Heat remaining 4 tablespoons (60 ml) oil in large skillet over medium-high heat; add tomatoes and garlic. Saute until tomatoes soften, about 5 minutes. Add peppers to skillet; saute about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature.
Serves 10