Ingredients:
4-8 sweet peppers, depending on size
1¼ pounds Dry-farmed tomatoes
6 sprigs flat-leaf parsley
12 large basil leaves or more
1 large clove garlic
2 tablespoons capers
12 olives of choice, pitted
3 tablespoons olive oil plus more for the dish
sea salt and freshly ground black pepper
Directions:
- Roast the peppers on a baking sheet in a 400 degree oven until charred, about 20-25 minutes, turning a few times while they are roasting. They should have a nice char on them. Remove from the baking sheet with tongs and drop them in a bowl, cover and set aside while you prepare everything else. Then wipe off the blackened skin, pull out the seeds, and core and cut into thin strips.
- Score the ends of the tomatoes then drop them into boiling water for 10 seconds. Remove the skins, halve them crosswise, and gently squeeze out the seeds if desired. Cut the walls into wide pieces. Reserve the cores for soup or sauce.
- Pluck the leaves off the parsley stems. You should have about ½ cup. Chop them finely with the basil and garlic, then put into a bowl with the capers, olives, and olive oil. Season with ¾ teaspoon salt and some pepper.
- Preheat the oven to 400 degrees. Lightly oil a small gratin or baking dish. Add the tomatoes, peppers, and sauce and gently toss with your hands. Season with pepper.
- Cover and bake for 20 minutes. Let cool before serving.
Serves 4-6