How to make it

  • 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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