Recipe

Yellow Pepper And Sun-dried Tomato Appetizer Recipe

Add Step-by-Step Photos	Lohashim / All my dishes 1 year, 11 months ago This appetizer is very trendy It's a modern Mediterranean-style dish that bridges the gap between traditional Middle-Eastern and contemporary European food. Serve with hunks of country-style bread. Prep:30m Cook:30m Servings:6	Lohashim
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Ingredients

10 to 15 sun-dried tomatoes

4 to 5 tablespoons extra virgin olive oil

3 yellow bell peppers, stemmed, deribbed and cut into bite-size pieces

6 garlic cloves, chopped

1½ cups diced tomatoes (canned OK)

1 teaspoon or more fresh thyme leaves

Large pinch of sugar

Salt and pepper, to taste

1 tablespoon balsamic vinegar

2 to 3 tablespoons capers, rinsed and drained

1 tablespoon chopped Italian parsley

Directions

Put the sun-dried tomatoes in a bowl and add hot water to cover. Let soak for at least 30 minutes, then drain and cut into halves or quarters.

Heat the olive oil in a skillet over medium to medium-high heat. Add the peppers and sauté for 5 to 7 minutes, or until lightly browned. Don't let them get too soft.

Add half of the garlic, the diced tomatoes, thyme and sugar.

Season with salt and pepper.

Increase the heat to high and cook until the mixture is reduced to a thick paste.

Stir in the sun-dried tomatoes, vinegar, capers and the remaining garlic. Let cool to room temperature.

May be stored in a covered container in the refrigerator for up to 1 week.

Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.

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