Title: SWEET-AND-SOUR RED PEPPERS
Categories: Vegetables
Yield: 2 servings
1 lb Red bell peppers
2 tb Fruity olive oil
1 Garlic clove; thinly sliced
1/2 ts Salt
1 tb Tomato paste
-(the kind you squeeze
- out of a tube)
1 tb Balsamic vinegar
Small basil leaves
- left whole, -=OR=-
-Large Basil leaves
- shredded
SLICE THE PEPPER INTO STRIPS 2- to 3-inches long and
about 1/4-inch wide--or whatever width appeals to you.
They can be very skinny, or nice and wide, too. Heat
oil in a large skillet with the garlic. When it's hot,
add the peppers, sprinkled with salt, and stir so that
all are coated with the oil. Cook over a brisk heat,
shaking the pan occasionally until the peppers are hot
and beginning to cook, about 5 minutes, then stir in
the tomato paste. When it is well incorporated, add
the vinegar and stir. Continue to saute until the
vinegar is reduced and the peppers are as done as you
like. They're good when still somewhat firm--perfect
for a little salad--but they can also cook until they
are very soft throughout-- good with pasta or heaped
on garlic- rubbed grilled bread. Toss in the basil,
season with pepper, and heap onto a serving plate.
