Cooked Tomato and Green Pepper Salad
green bell peppers
hot chili peppers
salt and black pepper
Heat olive oil in a large skillet.
Sauté the halved peppers until soft and just beginning to change colour.
Halve the tomatoes and gently squeeze out the seeds and juices.
Place cut side up in the skillet and continue to cook, shaking the skillet from time to time.
Turn the peppers occasionally. Cook until the tomatoes are cooked through.
Transfer peppers and tomatoes to a serving dish.
Pour off half the olive oil and return skillet to the heat.
Add garlic and sauté at a high heat for 1 minute.
Remove from heat and season with remaining ingredients.
Spoon this sauce over the vegetables.
Serve warm or cold.