Ingredients:
4 red Hungarian peppers
1-2 large tomatoes, or 1½ pounds smaller ones
6 flat-leaf parsley sprigs
1 tablespoon marjoram, or 12 large basil leaves
1 plump garlic clove
2 tablespoons capers, rinsed
12 Nicoise olives, pitted
3 tablespoons olive oil, plus extra for the dish
Sea salt and freshly ground pepper
Directions:
1. Roast the peppers until charred. Drop them into a bowl and cover. Set the peppers aside while you prepare everything else, then wipe off the skins, pull out the seeds, and core and cut into wide strips.
2. Score the ends of the tomatoes then drop them into a pot of boiling water for 10 seconds. Remove the skins, halve the tomatoes crosswise and gently squeeze out the seeds. Cut the walls into wide pieces. Reserve the cores for a soup or sauce.
3. Pluck the leaves from the parsley stems – you should have ½ cup. Chop them finely with the marjoram, or basil, and garlic, then put in a bowl with the capers, olives, and the olive oil. Season with ¾ teaspoon sea salt and some pepper.
4. Preheat oven to 459 degrees F. Lightly oil a small gratin dish. Add the tomatoes, peppers and sauce, and gently toss with your hands. Season with pepper.
5. Cover and bake for 20 minutes. Let cool before serving.
Serves 4-6