A great classic of roasted bell pepper and tomato salads that can be made all year round, and which appeals to young and old alike.
Ingredients :
3 green and 2 red peppers
3 tomatoes, peeled and cut into pieces
2 cloves of garlic, chopped + 2 cloves of garlic, minced into strips
Mix of olive oil and sunflower oil
salt and pepper
Preparation :
Grill the peppers and chillies, peel them and set aside.
Prepare the tomato sauce: in a frying pan, fry the chopped garlic and the sliced garlic in sunflower oil until they begin to colour slightly, then add the peeled and chopped tomato, salt and pepper, and cook over a medium heat until you obtain a coulis, then add the olive oil.
In another frying pan, fry for a few minutes the bell pepper and the chillies in a little olive oil, then arrange them on two separate plates.
Pour the tomato coulis on the two plates, coat the surface well, place one or more black olives and a dash of vinegar on the plate of green peppers.
Serve with a good galette or matloue.
